Shrimp and Cauliflower Rice Bowl

Instructions

1. Step 1

   Pulse the cauliflower florets in batches until they resemble grains of rice.

   Timer: 5 min (fixed)

   Ingredients used: 800.0 gr Cauliflower

   Cookware: food processor

2. Step 2

   Combine the shrimp with the juice of one lime, half the olive oil, half the garlic, half the cumin, all the smoked paprika, half the salt, and half the black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Cumin, 6.0 gr Garlic, 1.0 piece Lime, 15.0 ml Olive Oil, 3.0 gr Salt, 600.0 gr Shrimp, 4.0 gr Smoked Paprika

   Cookware: mixing bowl

3. Step 3

   Heat the remaining olive oil in a large skillet over medium heat. Add the bell pepper and cook until slightly softened.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Red Bell Pepper

   Cookware: large skillet, spatula

4. Step 4

   Add the remaining garlic and cook briefly, then stir in the prepared cauliflower, remaining cumin, remaining salt, and remaining black pepper. Cook over medium heat until tender but not mushy.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Cumin, 6.0 gr Garlic, 3.0 gr Salt

   Cookware: large skillet, spatula

5. Step 5

   Divide the cauliflower rice among four serving bowls and return the skillet to medium heat.

   Timer: 2 min (fixed)

   Cookware: large skillet, serving bowl, spatula

6. Step 6

   Add the seasoned shrimp to the skillet in a single layer. Cook, turning once, until opaque and the thickest shrimp reach 63°C internally.

   Timer: 5 min (fixed)

   Cookware: instant-read thermometer, large skillet, spatula

7. Step 7

   Top each bowl with the cooked shrimp, avocado, and cilantro. Cut the remaining lime into wedges and serve alongside.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Avocado, 20.0 gr Cilantro, 1.0 piece Lime

   Cookware: Chef Knife, cutting board, serving bowl