One-Pot Mexican Shrimp with Cauliflower Rice

Today we have a special guest post for you, that comes to us from Laney from Life is but a Dish. We'll let Laney introduce herself now!

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Hi, I'm Laney! I'm an everyday home cook, mama, wife, workout junkie, and ultra crazy food lover! I'm the voice behind my food blog, Life is but a Dish. A space where you will find easy, approachable, and healthy recipes with the occasional sweet splurge. It's all about balance, right?!  

We couldn't agree more, Laney!

One-Pot Mexican Shrimp with Cauliflower Rice (from Laney Schwartz of Life is but a Dish)

grain-free • gluten-free • egg-free • nut-free • seed-free • dairy-free • 21DSD*

PREP TIME: 15 minutes
COOKING TIME: 25 minutes
SERVINGS: 3-4

• 3/4 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon red chili flakes
• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 pound riced cauliflower (about 4 cups)
• 1 (14.5 ounce) can diced tomatoes
• ¼ cup vegetable stock (or water)
• 1 cup black beans, rinsed and drained *optional
• Juice of 1 Lime

Garnish:

• Diced avocado
• Chopped cilantro
• Lime juice

Preparation

In a small bowl, mix together the chili powder, cumin, garlic powder, salt, red chili flakes and set aside. In a separate bowl add the shrimp, 1 tablespoon of olive oil, and ½ teaspoon of the spice mixture. Stir until the shrimp is well coated.

Heat a large pan over medium heat and add the shrimp. Cook for 2-3 minutes on each side, then remove shrimp from pan and set aside.

To the same pan, add the onions and bell pepper. Cook for 3-5 minutes until they begin to soften. Add the garlic and cook for another minute. Pour in the cauliflower rice, and the remaining spice mixture and stir until all the cauliflower rice is well coated.

Pour in the canned tomatoes and vegetable stock, and stir to combine. Cover pan and simmer for 5-10 minutes, until cauliflower rice is just tender. Remove lid and turn up the heat to cook off any excess liquid, stirring occasionally. This should take another 2-3 minutes.

Turn off heat and stir in the beans, add the shrimp back in, give a big squeeze of fresh lime juice and serve immediately topped with diced avocado, chopped cilantro, and an extra squeeze of lime!

*Black beans are optional. They are allowed on Level 1 of the 21-Day Sugar Detox. If you want to keep this dish completely Paleo or compliant for Level 2 + 3 of the 21DSD, then leave out the beans. If you want, you can add in extra bell peppers, or another veggie of your choice!

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Laney Schwartz is the blogger behind Life is but a Dish. Laney spends her time being a home cook, mom, wife, workout junkie, and ultra crazy food lover. You can find more of Laney's delicious recipes on her website, and be sure to follow her on Instagram, Twitter, Facebook & Pinterest!