Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Cauliflower Recipes Healthy Cauliflower Rice Recipes Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema 5.0 (4) 4 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 9, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Gluten-Free High-Protein Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 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 Directions Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside. Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. 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. 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. To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema. Tips 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. Rate it Print Nutrition Facts (per serving) 402 Calories 20g Fat 28g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved