Follow:
Wildflowers Recipe Box

Chipotle Shrimp Bowls

We have gotten back into trying to follow a low carb diet. While I certainly miss yummy sandwiches and baked goods, it’s pretty amazing how much better I have been feeling! I haven’t been perfect but have been actually enjoying what we have been eating over the past week and am eager to continue discovering new, yummy recipes and keeping on this healthy path.

This past week I had made some homemade tomatilla salasa to go with some shrimp tacos (using the amazing HEB low carb tortillas). I still wanted to do something with shrimp to use up the tomatilla salsa so I decided to make shrimp bowls! I didn’t really have a recipe in mind, I just threw them together but they turned out so amazing! And only about 3 net carbs per serving!! We will definately be making this dish a lot, and you could easily swap in different types of protien!

 

 

Chipotle Shrimp Bowls
Low carb, keto friendly, fresh, flavorful and easy!
Write a review
Print
Total Time
45 min
Total Time
45 min
For the chipotle cream sauce
  1. 1/4 cup sour cream
  2. 1 teaspoon chipotle seasoning
  3. 1 teaspoon water (give or take to thin it out so you can drizzle it)
For the tomatillo salsa
  1. 3 medium to large tomatillo
  2. 1/2 bunch cilantro
  3. 1/2 medium white onion
  4. 1 jalapeno
  5. Juice of 1 lime
  6. Salt and pepper to taste
For the shrimp
  1. 1 lbs small shrimp, peeled and tail off
  2. 2 tablespoons butter
  3. 1 tablespoon chipotle seasoning
  4. 1 teaspoon garlic powder
For the cauli-rice
  1. 2 cups riced cauliflower (I always buy frozen already riced!)
  2. Juice from 1 lime
  3. 2 tablespoons butter
  4. chopped cilantro (about 3 stems)
  5. Salt and pepper to taste
Other topppings
  1. Finely chopped cabbage
  2. Cilantro
  3. Cotija cheese (my fave!)
  4. Avocado
For the chipotle cream sauce
  1. Simply stir together sour cream and chipotle seasoning and add water, a little at a time until you are able to drizzle the sauce. Refrigerate until ready to use.*
For the tomatillo salsa
  1. Roast tomatillos in oven or on stove top on each side, about 3 minutes per side until lightly browned. Let cool for about 10 minutes.
  2. Add all ingredients into a blender or food processor to finely chop all ingredients. Refrigerate until ready to use.*
For the cauli-rice
  1. Over medium high heat add butter and cauli-rice. Cook, stirring occasionally until lightly toasted. I like to over toast mine as I hate mushy cauli-rice but that is totally optional!
  2. Once toasted, remove from heat and stir in lime, cilantro, and salt and pepper to taste.
For the shrimp
  1. Defrost and peel shrimp if needed.
  2. **Heat pan to medium heat with butter.
  3. Add shrimp and seasonings, tossing shrimp to fully coat in seasonings.
  4. Cook until lightly browned.
Serving
  1. Serve shrimp over cauli-rice and top with cabbage, cilantro, cotija cheese, avocado, and tomatillo salsa. Drizzle with chipotle cream sauce and enjoy!
Notes
  1. *Make the sauce and salsa ahead if possible to give the flavors some time to settle in! Both will keep for about 7-10 days.
  2. **I cook the shrimp at the same time as the cauli-rice.
Adventures of Bear and Wildflower https://bearandwildflower.com/

I hope you love this dish as much as we do! Let me know below how it turns out for you!

 

Previous Post

You may also like

No Comments

Leave a Reply