2lbs shrimp (Costco bag- 808 g after rinsed and tailed etc)
2tspchili powder
1tspcumin
1tsponion powder
1tspgarlic powder
2tspsalt
1/2tbspolive oil (7 g)
2clovesgarlic, minced (or frozen cubes)
pinch of red pepper flakes for heat
Mango Salsa (serves 6)
1bell pepper, diced (118 g; red, orange, or yellow peppers are best)
1jalapeño, diced (44 g)
1medium onion, diced(110 g)
1lime, zested and juiced
1/4tspsalt
1 1/4cup mango, diced (200 g)
handful of cilantro, chopped (10 g)
Dressing (Serves about 9)
1/2cupnon-fat Greek yogurt(120g)
1/2cupreduced-fat buttermilk(120g)
half an avocado (40 g)
1ozcotija cheese(28 g)
1/2tsponion powder
2frozen garlic cubes or 2 minced cloves
3/4tspsalt
1/4tsppepper
2tbspfresh lemon juice (30 g)
1/2-1fresh jalapeño (30 g)
handful of cilantro (20 g) - If you hate cilantro, sub parsley- still good!
2green onions (10 g)
For ONE Bowl (serves 1)
3cupscauliflower rice (255 g fresh or frozen)
Salt, pepper, and garlic powder to taste
4 1/2ozcooked spicy shrimp (125 g)
1/3cupmango salsa (90 g)
1/2cupshredded green cabbage (or mixed greens like the photo but I prefer cabbage!)
3tbspjalapeno avocado dressing (45 g)
1/4avocado (35 g)
2tspcotija cheese (7 g)
cilantro
fresh lime
Instructions
Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.
Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.
Add your shrimp in a single layer, cooking in shifts if needed. Cook for two minutes, then flip. Cook hot for two more minutes.
Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.
Combine all of the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls, and tacos!
Cook cauliflower rice by sautéing over medium-high with some salt, pepper, and garlic powder for a few minutes until tender.
Toss cabbage with 1 tbsp of the dressing and a squeeze of lime.
Add your cauliflower rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 tbsp of dressing.
Finish with a sprinkle of cotija cheese, fresh cilantro and a squeeze of lime. Enjoy!
Notes
If you can’t find cotija, parmesan or feta are a good replacement. It’s a salty, crumbly, delicious Mexican cheese.This looks like a lot of steps--- but once you make the dressing, and the mango salsa, you will use it all week on salads, tacos, bowls, ANYTHING. Or you should. MFP: Lillie Eats and Tells Spicy Shrimp Taco Bowl