I love using shrimp as a quick and easy protein source that also changes up the pace in the kitchen. It’s a great bariatric surgery protein source! Small in size, quick to make, versatile in flavor.
If you have access to fresh and yummy shrimp, I am jealous.
I live in Kansas.
The good news is that I’ve learned which grocery stories to go to for seafood options! Sometimes I do use the precooked and frozen shrimp options because it’s so darn fast.
However, for recipes such as this one I opt for raw and easy to peel shrimp from the butcher because it takes on the flavors so well during cooking. For a try “spicy shrimp” it’s not all that spicy it’s very helpful for the shrimp to adopt the seasonings well.
The shrimp itself is fast and easy to get together. For the full shrimp “burrito” bowl I recommend making a quick and yummy pico salsa like the one linked below and adding Cilantro Lime Cauliflower Rice recipe also linked below! With those three key players in one bowl this recipe is, well, phenomenal.
Toss all the seasonings together. Add shrimp and toss until well coated. Heat a large skillet to medium high heat. Add the shrimp to the hot pan, working in batches if need to not overcrowd the pan.
Saute the shrimp until pink and opaque. Raw shrimp will start out grey and translucent. Cook the shrimp, stirring frequently, until no more grey appears and is totally pink and opaque. This will take about 5 minutes depending on the size of shrimp and how many are in the pan. Remove and cover to keep warm if making other burrito bowl ingredients.
Cilantro Lime Rice
Steam cauliflower rice per package instructions. While cauliflower cooks, chop cilantro. Remove cauliflower from microwave, open bag and let steam release. Move cauliflower to a medium bowl. Add cilantro, lime juice and salt. Stir to combine flavors.
If using Roma tomatoes, cut in half. Slice jalapeño in half and seed. Add all ingredients to a food processor. Can also pulse in a blender or dice finely by and and combine. Serve with fresh veggies or as a topping to a lean protein source.
Divide cauliflower between four bowls. Add shrimp to each bowl. Add 1/4 cup salsa to each bowl. Serve.
This recipe makes 4 "burrito bowls" and each bowl provides an estimated 18 grams protein, 11 grams carbohydrate and 1 gram fat.