Shrimp and Cauliflower Rice Bowls with Avocado Crema

Let's make something lovely.

1. 01

   Prepare the Shrimp:

2. 02

   In a medium bowl, stir together the shrimp, and 1 tablespoon of olive oil. Set aside to marinate.

3. 03

   Make the Avocado Crema:

4. 04

   In a mini food processor, combine the avocado, 1/2 cup cilantro, Greek yogurt, lime juice, and 1/8 teaspoon salt. Process until mostly smooth. Set aside.

5. 05

   Cook the Shrimp:

6. 06

   Heat 1 tablespoon of olive 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 the shrimp to a bowl and cover to keep warm.

7. 07

   Cook the Cauliflower Rice:

8. 08

   In the same skillet, heat the remaining 1 tablespoon of olive oil. Add 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Stir to combine.

9. 09

   Add the cauliflower rice, scallions, and water. Cook, stirring occasionally, until the cauliflower is tender, about 5 minutes.

10. 10

    Season the Beans and Corn:

11. 11

    In a small bowl, mix the black beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt.

12. 12

    In another bowl, combine the corn, roasted red bell peppers, and the remaining 2 tablespoons of cilantro.

13. 13

    Assemble the Bowls:

14. 14

    Divide the cauliflower rice mixture among 4 bowls. Top with the cooked shrimp, seasoned black beans, corn-red pepper mixture, and a dollop of the avocado crema.

15. 15

    Sprinkle with pumpkin seeds for added crunch and garnish with lime wedges.