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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundlarge shrimp, peeled and deveined1tablespoonfinely chopped chipotle chile in adobo3tablespoonsavocado oil, divided1avocado, pitted and peeled½cuproughly chopped cilantro, plus 2 tablespoons , divided4tablespoonslow-fat plain yogurt1tablespoonlime juice½teaspoonsalt, divided¾teaspoonground cumin, divided¾teaspoongarlic powder, divided4cupscauliflower rice (see Tip)4scallions, sliced2tablespoonswater1cupcanned no-salt-added black beans, rinsed and warmed1cupfresh or frozen corn kernels, warmedLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1poundlarge shrimp, peeled and deveined
1tablespoonfinely chopped chipotle chile in adobo
3tablespoonsavocado oil, divided
1avocado, pitted and peeled
½cuproughly chopped cilantro, plus 2 tablespoons , divided
4tablespoonslow-fat plain yogurt
1tablespoonlime juice
½teaspoonsalt, divided
¾teaspoonground cumin, divided
¾teaspoongarlic powder, divided
4cupscauliflower rice (see Tip)
4scallions, sliced
2tablespoonswater
1cupcanned no-salt-added black beans, rinsed and warmed
1cupfresh or frozen corn kernels, warmed
Lime wedges for serving
DirectionsStir 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.TipsTip: To make your own cauliflower rice, working in batches, pulse 8 cups cauliflower florets in a food processor until chopped into rice-size pieces.Originally appeared: EatingWell.com, April 2020
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.TipsTip: To make your own cauliflower rice, working in batches, pulse 8 cups cauliflower florets in a food processor until chopped into rice-size pieces.
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.
Originally appeared: EatingWell.com, April 2020
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Nutrition Facts(per serving)402Calories20gFat28gCarbs32gProtein
Nutrition Facts(per serving)
- 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.
