Time Savers
We love simple swaps to shave extra prep time. Here are a few for this recipe:
- Buy already peeled and deveined shrimp
- Get riced cauliflower
- Use a pre shredded coleslaw mix
What our readers are saying
So delicious, quick, fresh and flavorful. I could eat this every day!
Jill
Read more reviews >>
Cauliflower Rice Tips
We’ve been playing with our cauliflower rice lately and have found that our new favorite way to make it is to cook it in bacon grease or lard to add a little more flavor.
Super Easy Sauce
It just feels like most bowls need a sauce drizzled all over to complete the meal. These cilantro lime shrimp bowls are no exception, and we have go-to sauce at our house that’s SUPER easy to make and just needs two ingredients – mayo and hot sauce. You just mix it together real quick and spoon on top of your bowl! Make as much or little as you’d like, and if you have leftovers it goes great on just about anything!
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy seafood recipes to find some other favorites too!
Cilantro Lime Shrimp Bowls (Whole30 + Keto)
Ingredients
For the shrimp:
- 1 lb large shrimp, peeled and deveined, (we love Fish Fixe)
- 2 tbsp avocado oil, divided
- 1/2 cup cilantro, finely chopped, (plus more for garnish)
- 1 lime, juice and zest
- Sea salt and pepper
For the sauce:
- 1/4 cup mayo
- 1 tbsp hot sauce
For the rest of the bowls:
- 4 cups cauliflower, riced
- 1 tbsp avocado oil, (or for more flavor use bacon grease or lard)
- Sea salt and pepper
- 1 cup coleslaw mix, (green + purple cabbage + carrots)
- 2 avocados, sliced
- Lime wedges, (optional garnish)
- 1 jalapeño, sliced into thin rounds, (optional garnish)
Instructions
- Peel and devein shrimp if you didn’t buy it that way and pat dry.
- Chop cilantro and zest and juice lime. Set aside and make sauce. Place sauce in the fridge until you serve. Rice cauliflower in a food processor or with a hand grater if you didn’t buy it pre-riced.
- Heat a medium skillet over medium heat and add 1 tbsp of avocado oil (or bacon grease or lard). Place cauliflower rice in skillet and cook for about 5 minutes until tender. Turn down to low and season with sea salt and pepper, to taste.
- Heat a large skillet over medium heat and add 1 tbsp avocado oil. Add shrimp to pan and cook undisturbed for about 2 minutes. Flip and cook for another 2-3 minutes, until pink and cooked through. Turn off heat and add 1 tbsp of avocado oil, chopped cilantro, lime zest and juice and generous pinches of sea salt and pepper. Toss to coat shrimp.
- Put your bowls together, start with a bed of cauliflower rice, add some coleslaw mix, shrimp, chopped cilantro, avocado slices, optional lime wedges and jalapeño. Drizzle sauce over everything and enjoy!
Notes
So delicious, quick, fresh and flavorful. I could eat this every day!
Glad you enjoyed it!
This was an amazing dish. It was simple and quick to cook. My son loved the deconstructed bowl version of this. The sauce made this dish’s flavor perfect. I even made it and used it on another bowl the next night.
We’re so happy to hear it was a hit for the whole family! And we love the sauce on just about anything, too! Thanks for taking the time to come share your review. 🙂