1jalapeño, sliced into thin rounds(optional garnish)
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!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here.