1/4cupFinely chopped cilantroplus more for garnish
Salt and pepper to taste
1tablespoonOlive oildivided use
1/2CupRed onionThinly sliced
1 1/2CupsRed or yellow bell peppersThinly sliced
1poundShrimppeeled and deveined
15ounceCan of black beansdrained and rinsed ( 1 can )
For the cauliflower rice:
Place 2 cups of cauliflower in the food processor and pulse until it's chopped to a rice consistency. Repeat the process until all of the cauliflower has been "riced".
Heat 2 teaspoons of olive oil in a large pan over high heat. Add the cauliflower and cook for 4-6 minutes or until softened and slightly browned. Season with salt and pepper to taste.
Stir in the lime juice and cilantro. Divide the cauliflower rice between 4 bowls.
For the shrimp fajitas:
Heat the remaining teaspoon of olive oil in a large pan over medium-high heat. Add the onions and peppers and cook for 4-6 minutes or until vegetables are softened. Season to taste with salt and pepper.
Season the shrimp with the chili powder and add the shrimp to the pan. Cook for 3-4 minutes or until shrimps is pink and opaque.
Divide the shrimp mixture between the 4 bowls; top each bowl with 1/4 of the black beans and avocado. Sprinkle with additional cilantro if desired and serve.
Cauliflower rice only needs a quick sauté. Riced cauliflower left on the heat too long will become soft and soggy.
Don't overcook the shrimp. Shrimp don't need long to cook, once they turn opaque pink and form a 'c' shape they're ready to go!
You can leave the tails on the shrimp or take them off. The tails do act as a neat little handle though!
Use peeled and deveined shrimp.
Add some chili flakes for a kick of heat.
Serve with a wedge of lime, for a zesty spritz.
Sprinkle with some cilantro for a pop of freshness.