Prep Time: 5-7 minutes | Cooking Time: 15 minutes | Yield: 4 servings
2 cups organic cauliflower, riced
1/2 pound organic shrimp, peeled and deveined
3 organic garlic cloves, minced
1/2 can (14.5 oz) diced tomatoes
1/4 cup filtered water
1/2 cup organic black beans
1 tbsp lime juice
1/4 cup organic white onion, finely chopped
1 tbsp olive oil
Dash of garlic salt and sea salt
1/2 organic avocado, sliced to garnish
Wash and pat dry the shrimp and put in a bowl with olive oil and half of the Mexican Fiesta seasoning. Mix in the garlic salt and sea salt.
Heat a skillet over medium heat and saute the shrimp for about 2 min on either side, then set aside.
In the same skillet, add the onions and bell pepper and cook for about 3 minutes. Add the minced garlic and cook for another minute.
Pour in the cauliflower rice. Add in the rest of the Mexican Fiesta seasoning so that everything is well coated. Add in the diced tomatoes and filtered water and mix.
Cover and simmer for about 5 minutes until the water is cooked over (you may need to raise the heat a little bit).
Finally, add in the beans, shrimp, and lime juice. Serve immediately with the sliced avocado to garnish. Enjoy!
Sugar Control Diet Approved
Recipe Adapted from Diane Sanfilippo