Description
Discover a delicious High-Protein Low-Carb Shrimp and Herb Power Bowl recipe that is packed with flavor and nutrients. Boost your health with this easy-to-make dish!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) paprika (5 grams)
- 1/2 teaspoon (3 ml) ground black pepper (1 gram)
- 1/4 teaspoon (1 ml) salt (1.5 grams)
- 2 cups (480 ml) cauliflower rice (200 grams)
- 1 cup (240 ml) cherry tomatoes, halved (150 grams)
- 1 avocado, sliced
- 1/4 cup (60 ml) fresh parsley, chopped (15 grams)
- 1/4 cup (60 ml) fresh cilantro, chopped (15 grams)
- 2 tablespoons (30 ml) sunflower seeds (20 grams)
- 1 tablespoon (15 ml) sesame seeds (10 grams)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
Instructions
- In a bowl, combine shrimp, olive oil, lemon juice, minced garlic, paprika, black pepper, and salt.
- Mix well to coat the shrimp with the marinade and let it sit for 10 minutes.
- Heat a non-stick skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
- Remove shrimp from the skillet and set aside.
- In the same skillet, add cauliflower rice and cook for 5 minutes, stirring occasionally.
- Add soy sauce to the cauliflower rice and mix well.
- Divide cauliflower rice evenly into serving bowls.
- Arrange cooked shrimp, cherry tomatoes, avocado slices, parsley, and cilantro over the cauliflower rice.
- Sprinkle sunflower seeds and sesame seeds on top.
- Serve immediately while warm.
Notes
- Marinate the shrimp longer for enhanced flavor, up to 30 minutes.
- Customize by adding bell peppers or broccoli to the cauliflower rice.
- Toast sunflower and sesame seeds in a dry skillet for a crunchy topping.