Chili lime shrimp with cauliflower rice
Zesty chili lime shrimp over garlicky cauliflower rice with black beans and pico, a light, high-protein bowl ready in 20 minutes.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $6.31 a serving
- 440 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 12 oz raw shrimp, peeled and deveined, thawed if frozen
- 2 limes, 1 zested and juiced, 1 cut into wedges
- 10 oz frozen cauliflower rice
- 2 cloves garlic, minced
- ½ can black beans, drained and rinsed
- ½ cup pico de gallo
- 2 tbsp cilantro, chopped
- ½ avocado, sliced (optional)
From your pantry
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¾ tsp salt, divided
- 2 tbsp olive oil, divided
Each serving has about 440 calories, 45 g protein, 36 g carbs and 16 g fat, and costs about $6.31 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No raw shrimp? Frozen raw shrimp works.
- No limes? Lemons work.
- No frozen cauliflower rice? Riced cauliflower works.
- No black beans? Pinto beans or kidney beans work.
- No pico de gallo? Salsa works.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the shrimp dry and with the chili powder, cumin, garlic powder, ½ teaspoon of the salt and the lime .
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Heat 1 tablespoon of the oil in a large over medium-high heat. Cook the cauliflower rice with the garlic and the rest of the salt for 5 to 6 minutes, now and then, until tender and dry.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: Spread it out and let it sit between stirs. Frozen cauliflower rice gives off water, and it needs to cook off.in the black beans until warm, then divide between bowls.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heat
Add the rest of the oil to the and cook the shrimp 1 to 2 minutes per side, until pink and opaque.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Squeeze the lime juice over the shrimp and pile them on the cauliflower rice.
Top with pico de gallo, cilantro and avocado, and serve with lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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