4tablespoonscilantrochopped, plus more for garnishing
Limesfor garnishing and more juice
Salt and pepperto taste
Instructions
Add cauliflower into food processor and pulse until small and has the texture of rice. Set aside.
Heat a large pan to medium-high heat. In a large bowl, combine shrimp, chili powder, cumin, garlic powder onion powder, 2 tablespoons lime juice, and 1 tablespoon olive oil until shrimp is fully coated with spices. Add shrimp to pan and cook 2-3 minutes per side.
While shrimp is cooking, heat another large pan to medium heat with 1 tablespoon of olive oil. Add the cauliflower “rice” to pan and pour 2 tablespoons of lime juice over rice. Cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
Once the shrimp is cooked, transfer to a plate and set aside. Without cleaning the pan, add 1 tablespoon of olive oil and still over medium-high heat, sauté the vegetables for 3-4 minutes, until slightly softened. Add shrimp back into pan to keep hot.
Once everything is done, transfer cauliflower rice to serving bowls and top with the shrimp vegetable mixture. Sprinkle cilantro on top and add salt and pepper to taste. Serve with sliced avocado and any additional lime wedges to squeeze on top.