Fiber-packed cauliflower takes the place of white rice in this Tex-Mex dish that features two sources of lean protein.
Ingredients
- 3 tbsp olive oil
- ½ cup diced onions
- 2 (12 oz) pkg Nature's Promise Organic Fresh Vegetables Cauliflower Rice
- 1 tsp cumin
- 1 (15 oz) can low-sodium black beans
- 1 tbsp minced garlic
- 1 lime
- 12 oz shrimp, peeled and deveined
- ¼ cup fresh pico de gallo
Steps
- In a large skillet, heat 2 tbsp oil on medium. Add the onions and cook 6 min., until golden, stirring often. Add the cauliflower rice and cumin and cook 5-7 min., until cauliflower is tender. Drain the black beans and add to skillet, along with the garlic. Season with salt and pepper. Cook 2 min., until beans are hot.
- Meanwhile, zest the lime. In a medium bowl, toss the shrimp with zest, remaining 1 tbsp oil, and salt. Heat a large grill pan on medium-high. Add shrimp to pan and grill 2 min per side, until pink and opaque.
- Divide cauliflower rice among 4 plates and top with shrimp and pico de gallo. Cut lime into wedges and serve with shrimp.
Tags
- January 2018
Nutrition information
- Calories 308kcal 15%
- Fat 12.3g 19%
- Saturated fat 1.7g 9%
- Carbs 30.5g 10%
- Sodium 1117mg 47%
- 4.8g sugar
- 12.5g fiber
- 21.7g protein
- 107mg cholesterol
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