Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema


These healthy Southwestern cauliflower rice bowls, topped with black beans, corn and smoky chipotle shrimp, get a cool-down from homemade avocado crema and take just 30 minutes to make.

Prep Time:
30 mins
Total Time:
30 mins
4 servings


  • 1 pound large shrimp, peeled and deveined

  • 1 tablespoon finely chopped chipotle chile in adobo

  • 3 tablespoons avocado oil, divided

  • 1 avocado, pitted and peeled

  • ½ cup roughly chopped cilantro, plus 2 tablespoons , divided

  • 4 tablespoons low-fat plain yogurt

  • 1 tablespoon lime juice

  • ½ teaspoon salt, divided

  • ¾ teaspoon ground cumin, divided

  • ¾ teaspoon garlic powder, divided

  • 4 cups cauliflower rice (see Tip)

  • 4 scallions, sliced

  • 2 tablespoons water

  • 1 cup canned no-salt-added black beans, rinsed and warmed

  • 1 cup fresh or frozen corn kernels, warmed

  • Lime wedges for serving


  1. Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.

  2. Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.

  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.

  4. Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.

  5. To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.


Tip: To make your own cauliflower rice, working in batches, pulse 8 cups cauliflower florets in a food processor until chopped into rice-size pieces.

Nutrition Facts (per serving)

402 Calories
20g Fat
28g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. shrimp & 1 1/2 cups vegetables
Calories 402
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 10g 36%
Total Sugars 4g
Protein 32g 64%
Total Fat 20g 26%
Saturated Fat 3g 13%
Cholesterol 183mg 61%
Vitamin A 708IU 14%
Vitamin C 54mg 60%
Folate 111mcg 28%
Sodium 482mg 21%
Calcium 157mg 12%
Iron 3mg 15%
Magnesium 111mg 26%
Potassium 1003mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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