Healthy Cilantro Lime Shrimp Burrito Bowls

Healthy Cilantro Lime Shrimp Burrito Bowls 
Start your New Year off right with these healthy, Low Carb Cilantro Lime Shrimp Burrito Bowls, topped with black beans, avocado, and salsa. This low carb shrimp recipe uses cauliflower rice as the base, and here you’ll find tips for making the best cauliflower rice.
Today I’m partnering with Marina Del Rey Foods – Marina Del Rey sells top quality wild, responsibly caught, frozen seafood. Thanks for supporting me and the brands I work with.
If you're on the hunt for low carb shrimp recipes, this one is for you! Packed with flavor, and nutrient dense ingredients, like black beans, avocado, and marinated shrimp.

Ingredients
  • Cilantro Lime Marinade
  • 1 1/2 cups cilantro loosely packed
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tablespoons minced onion
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • jalapeño cut into thin slices, to taste
  • Shrimp Burrito Bowls
  • 1 head cauliflower large
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon cumin
  • sea salt to taste
  • 2 pounds Marina del Rey Jumbo Shrimp thawed
  • 1 can black beans rinsed and drained
  • 2 avocados sliced
  • 1 1/2 cups salsa
  • sliced red onion optional, to garnish
  • jalapeño optional, to garnish
  • cilantro optional, to garnish
Instructions
  1. Prepare marinade by adding all ingredients to a blender, and blending until cilantro is chopped up finely and the sauce is a nice bright green color. Split your marinade into 2 containers. Use one to marinate the shrimp, and reserve the other to use as a topping.
  2. Add the marinade to defrosted shrimp. If you're shrimp aren't thawed, it's easy to thaw them by adding them to a colander and running them until slightly warm water for a few minutes. Put the shrimp aside until the rest of the ingredients have been prepared.
  3. While the shrimp are marinating, chop your cauliflower into chunks (I find smaller chunks work better in my food processor). Add the chunks to the food process, being sure not to overfill it. If you add too much cauliflower at once, it will be hard to get it evenly chopped. If you have a large food processor, you can probably chop all of the cauliflower in 2-3 batches.
  4. Heat a skillet over high heat, and add 1/2 tablespoon olive oil. Once the skillet it hot, add the cauliflower "rice". Don't overfill the pan for the best results. It only takes a couple of minutes to cook, so if you need to, just cook your "rice" in two batches.
  5. While the cauliflower is cooking, season with cumin and sea salt. Stir the cauliflower frequently, and remove from heat after 2-3 minutes.
  6. Heat another skillet over high heat, and add shrimp. Use a spatula to lay the shrimp out across the pan to ensure even cooking. Flip, and cook the otherside, being sure not to overcook. The shrimp will only take a couple of minutes per side.
  7. Layer cauliflower rice, (heated) black beans, and shrimp, and then top with salsa, avocado, onion, jalapeno and extra cilantro. Drizzle with extra cilantro lime sauce.

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