Shrimp El Diabla Over Cauliflower
Meal: 188 Protein: 26 g Carbs: 12 g Fat: 5 g
Traditional Shrimp El Diabla is served over white rice which is heavy on calories and carbs. By swapping to the riced cauliflower and adding peas, we’ve lightened the dish and added nutrition. With the sauce from the shrimp carrying the dish to a delicious and nutritious one bowl meal.
Serving size 1/4 188 cal Protein: 26 g Carbs: 12 g Fat: 5 g
Ingredients
- ½ Tbsp Olive Oil
- 1 Lb Shrimp , Shell and Vein removed
- Sea Salt & Pepper
- ¼ C SMART Enchilada Sauce
- 1 Tbsp Chipotle in Adobo Sauce
- ½ Tbsp Olive Oil
- 2 Cloves Cloves , minced
- 2 C Riced Cauliflower
- 1 Tbsp Smoked Paprika
- 1 Tbsp Oregano
- 1 C Peas
Directions
- In Saute Pan over Medium, add oil. When hot, add garlic and spices – cook until fragrant. Add Cauliflower – coat well with spices. Add Peas - cook until warmed through. Divide into 4 bowls.
- In same pan, add oil. Coat shrimp with Salt & Pepper and add to pan – cook through. Add enchilada sauce and chipotle sauce – coat well and cook until warmed through. Top vegetables with the shrimp and sauce. Garnish with fresh cilantro and a squeeze of lime juice.
