Ingredients

The following ingredients have 4 Servings
  • 1 pound jumbo shrimp (peeled and deveined)
  • 1 Tbsp olive oil
  • 1/2 packet taco seasoning (plus 2 tsps more for the cauliflower rice)
  • kosher salt, pepper
  • 3/4 cup salsa
  • 1/2 cup reduced fat sour cream
  • 1 Tbsp lime juice
  • 2 12 oz bags cauliflower rice
  • 1 14 oz can corn (drained)
  • 1 pint cherry or grape tomatoes (cut in half)
  • 1 cup shredded cheddar cheese
  • 1 avocado (sliced)
  • Optional: hot sauce, cilantro, lime wedges

Instruction

  • In a bowl add the shrimp, olive oil, and taco seasoning and kosher salt and pepper to taste. Toss until evenly coated. Place in a single layer on a baking sheet. Bake in a 425 degree oven for 5-7 minutes.
  • In another bowl whisk together the salsa, sour cream, and lime juice. Add hot sauce if desired. Set aside for the dressing.
  • Microwave the cauliflower rice according to package directions. Add 1 tsp of remaining taco seasoning per bag and stir until evenly mixed. Divide evenly between 4 bowls or containers.
  • Top each bowl with the cooked shrimp, corn, tomatoes, cheese and avocado. Drizzle the dressing over top. Serve with cilantro, hot sauce, and/or lime wedges if desired.Note: If meal prepping this recipe omit the avocado because it will turn brown.