Fiesta Lime Shrimp Bowls with Cilantro-Lime Cauliflower Rice

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 3 limes, juiced (about 6 tablespoons)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 1 head cauliflower, riced
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 avocado, diced
• Optional: Hot sauce or Greek yogurt for serving

Instructions

1. In a medium bowl, combine 1 tablespoon olive oil, lime juice (from 2 limes), minced garlic, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Add the peeled and deveined shrimp, tossing to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. The shrimp will soak up all those zesty aromas, promising a flavor explosion!
2. While the shrimp marinates, prepare the cilantro-lime cauliflower rice. Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat. Add the riced cauliflower and sauté for 5-7 minutes, stirring frequently, until it starts to soften and turn slightly golden, releasing a nutty aroma. Stir in the remaining lime juice (from 1 lime) and half of the chopped cilantro. Season with salt and pepper to taste. The vibrant green flecks of cilantro will pop against the fluffy white cauliflower.
3. In a separate large skillet or cast-iron pan, heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Add the marinated shrimp in a single layer. You'll hear a satisfying sizzle as they hit the hot pan. Cook for 2-3 minutes per side, or until pink and opaque and slightly charred at the edges. Don't overcrowd the pan; cook in batches if necessary, ensuring each shrimp gets that beautiful sear.
4. While the shrimp cooks, quickly sauté the bell peppers, red onion, and corn in the same skillet (after removing the shrimp, or in a separate pan) for 3-5 minutes until slightly tender-crisp and just beginning to caramelize, releasing their sweet, earthy scents. They should still have a nice, vibrant crunch.
5. To assemble the bowls, divide the cilantro-lime cauliflower rice among four serving bowls. Artfully arrange the cooked shrimp, sautéed vegetables, and diced avocado over the rice. Garnish with the remaining fresh cilantro. For an extra kick, drizzle with your favorite hot sauce or a dollop of creamy Greek yogurt. The bowls should be a feast for the eyes, bursting with color and texture!