The Keto RN Shrimp Taco Bowls

The Keto RN Shrimp Taco Bowls

Ingredients for shrimp marinade:

4 tablespoons soy sauce or coconut aminos

1 tablespoon lime juice

1 tablespoon avocado oil

3 garlic cloves, crushed

1 teaspoon chili powder

1/2 teaspoon red pepper flakes.

1 pound shrimp, peeled and deveined.

Ingredients for taco bowls:

3 cups cauliflower rice

1/4 cup chopped cilantro

1/4 cup lime juice

1 cup angel hair shredded cabbage

1/4 cup pepper, any color you like.

1 small jalapeño pepper, thinly sliced,

Lime wedges

1 avocado, thinly sliced optional,

1/4 cup fresh, cilantro, chopped.

Ingredients for chipotle sauce:

1/2 cup olive oil, mayonnaise, (I use primal kitchen)

1 can of chipotle peppers in adobo sauce.

One chipotle pepper,

1 teaspoon adobo sauce. ( freeze remaining peppers and sauce for future recipes)

Put all ingredients in a blender, food processor, or use an immersion blender. Mix all ingredients well.

Add more adobo sauce if you want more spice.

Instructions:

Whisk the soy sauce, lime juice, avocado, oil, garlic, chili powder, and red pepper flakes together in a large bowl.

Add the shrimp and toss to coat.

Place marinating shrimp in the refrigerator for 15 to 20 minutes.

Taco bowls:

While shrimp are marinating, prepare the bowls.

In a medium bowl, add cauliflower or rice, lime juice, and chopped cilantro.

Stir well to make the cilantro lime cauliflower rice.

Add 1 cup of cilantro, lime cauliflower rice to 4 separate bowls.

Add cabbage, bell pepper, avocado, and jalapeño to each bowl.

Heat a pan on the stove to high heat with a little avocado oil in it.

Remove shrimp from marinade and start cooking for 2 to 3 minutes per side, or until shrimp starts to turn pink .

Remove the shrimp and add it to your prepared bowls.

Drizzle the creamy, chipotle, mayo sauce over the bowls and top with fresh cilantro.