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Shrimp Bowl with Mango Avocado Salsa in White Bowl

Shrimp Bowl with Mango Avocado Salsa

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Course Main Course

Ingredients
  

  • Shrimp
  • 1 lb peeled and deveined shrimp tail off if you prefer
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 tsp ghee
  • 1 tsp avocado oil
  • Optional Toppings:
  • Handful of spinach
  • 1 Lime
  • Sliced red cabbage
  • Mango Avocado Salsa
  • 1 mango cubed
  • 1 avocado cubed
  • 6 cherry tomatoes halved
  • 1 tbsp chopped cilantro
  • 1 lime juiced
  • dash of salt and pepper
  • 1 tsp of avocado oil
  • Coconut Rice with Cauliflower
  • 3/4 cup sprouted white rice rinsed and drained
  • 1 can coconut milk
  • 1/4 cup filtered water
  • 1/4 cup frozen cauliflower rice

Instructions
 

  • For the Mango Avocado Salsa
  • In a medium bowl, add all ingredients and mix being careful not to break the avocado.
  • For the Coconut Cauliflower Rice
  • In a saucepan, add everything EXCEPT the cauliflower rice.
  • Cover with lid and cook until rice is done (about 12 min). Keep an eye on it making sure the liquid doesn't evaporate. If it does, just add a bit of water until rice is done cooking.
  • Once rice is done, add the frozen riced cauliflower and mix until heated through (about 5 min).
  • Shrimp
  • Season shrimp with all the spices.
  • Heat up cast iron skillet on medium heat and add the ghee and avocado oil
  • Once ghee has melted, add the shrimp and sear for about 3 min per side.
  • You'll know it's done when shrimp is pink and curled up.
  • Assemble the Bowl
  • In a bowl, add the spinach and drizzle a little lime juice and avocado oil and mix.
  • Top with Mango Avocado Salsa, Shrimp, Cabbage, Rice, and Cilantro
  • Enjoy