Cauliflower Rice Bowl with Grilled Shrimp
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients:
1 medium head of cauliflower
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime 
Instructions:
1. Begin by preparing the cauliflower. Remove the leaves and stem from the cauliflower, then cut it into florets. Use a food processor to pulse the cauliflower until it resembles rice. If you do not have a food processor, you can grate the cauliflower using a box grater.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about five to seven minutes, stirring occasionally, until it is tender. Season with salt and pepper to taste. Once cooked, transfer it to a serving bowl and set aside.
3. In a medium bowl, combine the shrimp, remaining tablespoon of olive oil, minced garlic, paprika, salt, and pepper. Toss until the shrimp are well coated.
4. Heat a grill pan over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about two to three minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
5. While the shrimp are grilling, prepare the fresh toppings. In a separate bowl, mix halved cherry tomatoes, diced avocado, chopped cilantro, and lime juice. Season with a pinch of salt.
6. To assemble the bowl, place a generous serving of cauliflower rice in each dish. Top with grilled shrimp and spoon the tomato and avocado mixture over the top.
7. Serve immediately and enjoy your nutritious, low-carb dinner.
