Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp finely chopped chipotle pepper in adobe sauce
• 3 tbsp avocado oil, divided
• 1 avocado
• 1/2 cup plus 1 tbsp roughly chopped fresh cilantro, divided
• 1/4 cup plain greek yogurt
• 1 tbsp fresh lime juice
• 1/2 tsp salt, divided
• 3/4 tsp ground cumin, divided
• 3/4 tsp garlic powder, divided
• 4 cups cauliflower rice
• 4 scallions, sliced
• 2 tbsp water
• 1 cup canned no-salt-added black beans, rinsed and warmed
• 1/4 cup fresh or frozen corn kernels, warmed
• lime wedges

Instructions:

1. Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl and set aside.
2. Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in food processor. Process until mostly smooth.
3. Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add shrimp and cook, flipping shrimp half-way through cooking time, about 4 minutes total. Transfer to a bowl and cover to keep warm. Add remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about five minutes.
4. Combine beans with remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a bowl. Combine corn and 1 tablespoon chopped cilantro in another bowl.
5. To serve, spoon cauliflower mixture into bowls. Top with shrimp, beans, corn and avocado crema. Top with additional cilantro and scallions. Serve with lime wedges.

Adapted from Cooking Light

You can buy packaged cauliflower rice, but it doesn’t seem to last that long. If you are serving multiple people it would be fine. I only make enough for my dinner each night so I prefer to get a head of cauliflower and rice it myself in the food processor so that it lasts me the whole week without getting gross.