Layered with shrimp and cilantro on top of a bed of cauliflower rice, these cups are not only healthy but also flavorful and filling. This dish is fresh, simple and effectively incorporates Mexican flavors. Paleo friendly and gluten free, this dish is loaded with proteins and fiber while being low in carbohydrates. Shrimp taco cups with cauliflower rice is a complete balanced meal that is also colorful to look at and fun for the whole family. Jalapenos served as a side allows to up the heat level on this dish. Pineapple can also be added to bring a touch of sweetness to the dish.
Ingredients:
1 head of cauliflower, cut into small florets
½ lb. shrimp, peeled and devined
¼ cup salsa
3 tablespoons cilantro, chopped
½ teaspoon cumin
1 teaspoon chili powder
2 teaspoon hot sauce
Juice of half a lemon, plus additional lemon slices
Salt and pepper
½ onion, chopped
Olive oil
Directions:
1. Place cauliflower florets in a food processor and process until they turn into tiny rice sized bits.
2. Place olive in a saucepan and set the heat to medium. Add chopped onions and sauté until they become translucent.
3. Transfer the process cauliflower to the saucepan and cook. This should take about 3 to 5 minutes.
4. Take another saucepan and set it over medium heat. Add in a little olive oil and then add the shrimps. Next add in hot sauce, cumin and chili powder. Flip the shrimps once and squeeze lemon juice over them.
5. Layer two shallow bowls with cauliflower rice and divide the shrimps over each.
6. Place salsa in each bowl.
7. Garnish with cilantro and serve.
