- Prep time 20 minutes
- Total time 1 hour
- Portion size 4 servings
Avocado & Cilantro Sauce:
In large bowl, separate cauliflower rice with hands; mix in 3 tbsp oil and garlic. Season with salt and pepper.
Preheat oven to 425°F. Spread mixture evenly on parchment paper-lined baking sheet. Bake, stirring once halfway through cooking time, until lightly browned, about 20 minutes; set aside.
Meanwhile, in large bowl, whisk together 1 tbsp remaining oil, lime zest, lime juice, chili powder, cumin, paprika and garlic powder. Mix in shrimp, turning to coat. Let stand at room temperature for 15 minutes.
In large skillet, heat remaining oil over medium-high heat; cook red pepper and onion, stirring often, until tender-crisp, 3 to 4 minutes. Transfer to plate. In same skillet, cook shrimp, turning halfway through cooking, until golden on each side, 3 to 4 minutes.
Avocado & Cilantro Sauce
In food processor, pulse cilantro, avocado, canola oil, lime juice and cider vinegar until puréed (if too thick, stir in water, 1 tbsp at a time, until desired consistency). Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 2 days.)
Divide cauliflower rice, red pepper mixture and shrimp among bowls. Drizzle with sauce. Garnish with cilantro sprigs and serve with lime wedges.
Test Kitchen Tip: Instead of cauliflower, feel free to substitute your favourite riced vegetables.
Nutritional facts PER SERVING with 3 TBSP SAUCE: about
- Iron 2 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 5 g
- Protein 20 g
- Calories 325
- Total fat 21 g
- Cholesterol 135 mg
- Saturated fat 3 g
- Total carbohydrate 14 g