Rice bowls have always been my favorite healthy-ish go to meal. But what if you’re trying to lighten it up just a bit more?
You’ve gotta try going with a cauliflower rice bowl!
Any chance I have to use these massive shrimp I’ll take it. Other than these looking like tiger shrimp the only way I can find these online is by searching for “colossal shrimp”
They eat just like a lobster tail and go perfect for this cauliflower rice bowl.
I threw these on the grill with a strip of marinated flap meat (used my carne asada recipe)
For the cauliflower rice, you can grate a head of cauliflower on your own, but I opted to buy some pre-grated cauliflower make for making your own rice.
No sense in making things more difficult!
Make the cauliflower rice first and let it sit on the stove on warm with a little lime and cilantro while you throw the steak and shrimp on the grill.
You’ll have dinner ready in around 20 minutes, and with plenty room in your caloric budget for dessert!
Steak and Shrimp Cauliflower Rice Bowl
FOR THE CAULIFLOWER RICE
- in a pan with about 1 tbsp olive oil, pour in bagged cauliflower crumbles and stir occasionally for about 5-7 minutes. squeeze a wedge of lime and stir in chopped cilantro. Leave on the stove on low until ready to serve.
FOR THE STEAK AND SHRIMP
- In a small pot, melt butter with garlic, bring this out to the grill with your steak and shrimp. Place steak on the grill and cook until desired doneness. Cook the shrimp and pour over the garlic butter and let cook until meat is opaque.
PUTTING IT ALL TOGETHER
- In a pot heat up a can of black beans. Place cauliflower rice, black beans, steak and shrimp. Garnish with salsa and avocado. Enjoy!