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Low Carb Chili Lime Shrimp Rice Bowl Recipe

Gluten Free
Lunch
★★★★☆
4.6/5
(1884 reviews)
By Zylo Nutritionist Team
Low Carb Chili Lime Shrimp Rice Bowl
Zylo Recipes

Description

Imagine succulent shrimp, their sweetness awakened by a lively blend of spices and the zesty kiss of fresh lime. This vibrant dish begins with plump shrimp, marinated to perfection in a symphony of flavors that dance on your tongue. The lime juice not only tenderizes the shrimp but also infuses them with a bright, citrusy note that perfectly complements the underlying spice.

Once cooked, the shrimp boast a delightful balance – a tantalizing sweetness followed by a gentle, warming heat. Nestled beneath this flavorful shrimp is a bed of tender cauliflower rice, enriched with the comforting richness of butter. The cauliflower rice offers a light and fluffy texture, acting as the perfect canvas for the bolder flavors above.

Its subtle sweetness provides a counterpoint to the spiced shrimp, creating a harmonious blend of tastes and textures in every bite. To further enhance the culinary experience, crisp and refreshing quick-pickled cucumbers are layered over the rice. These cucumbers, lightly brined in salt and vinegar, offer a cool, tangy counterpoint to the warmth of the shrimp and the richness of the buttered cauliflower rice.

The pickling process imparts a delightful crunch and a burst of acidity, cutting through the richness and adding a layer of complexity to the dish. To complete this culinary masterpiece, consider a few optional garnishes. Thin strips of roasted seaweed nori can provide a savory, umami-rich element, adding depth and complexity to the flavor profile.

Wedges of fresh lime can offer an extra burst of citrus, allowing you to customize the level of tanginess to your liking. A sprinkle of sesame seeds can contribute a subtle nutty flavor and a pleasing textural contrast. For those who enjoy a touch of creaminess, a drizzle of warm mayonnaise can add a luxurious and decadent finish to the dish.

Together, these elements create a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Each component plays a crucial role in creating a balanced and harmonious culinary experience.

Preparation Time

Prep Time
1 h 10 min
Cook Time
12 min
Total Time
1 h 22 min

Nutrition Information

Per 1 bowl serving
C
Calories
350 Kcal
C
Carbs
25 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
35 g
C
Fats
15 g
Saturated Fats 3 g
Unsaturated Fats 9 g
Cholestrol 180 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Cucumber
    Cucumber
    2 ounce
    2.
    Salt
    Salt
    ⅛ teaspoon
    3.
    Rice Vinegar
    Rice Vinegar
    ½ teaspoon
    4.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    5.
    Shrimp Raw
    Shrimp Raw
    6 large
    6.
    Sambal Oelek Paste Of Chili by Rooster
    Sambal Oelek Paste Of Chili by Rooster
    ¼ teaspoon
    7.
    Ginger
    Ginger
    ¼ teaspoon
    8.
    Stevia In The Raw, Bakers Bag
    Stevia In The Raw, Bakers Bag
    ⅛ teaspoon
    9.
    Salt
    Salt
    ⅛ teaspoon
    10.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    11.
    Salt
    Salt
    ⅛ teaspoon
    12.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    13.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    14.
    Garlic, Powder
    Garlic, Powder
    ⅛ teaspoon
    15.
    Butter, Unsalted
    Butter, Unsalted
    ½ tablespoon
    16.
    Butter, Unsalted
    Butter, Unsalted
    ½ tablespoon
    17.
    Lime Juice, Fresh
    Lime Juice, Fresh
    1 tablespoon

Instructions

    1.
    At least 1 hour prior to making your bowl, prepare the cucumbers. Slice the cucumber thin and combine in a bowl with the salt, rice vinegar, and lemon juice. Set this in your refrigerator to marinate - the longer the better!
    2.
    After prepping the cucumbers, prepare the shrimp. Peel and devein your shrimp before tossing in the bowl with the chili paste, ginger, stevia, and salt. Set this in your refrigerator to marinate as well for 1 hour.
    3.
    When the marinating time is over, make the rice. Combine the cauliflower rice in a pan with salt, pepper, onion powder, and garlic powder. Cook over a high heat until the rice is free of excess moisture and cooked slightly golden.
    4.
    Turn your heat to low and stir the first amount of butter into the rice. Cook and stir until the rice is coated in butter and golden brown throughout. Transfer the cooked rice to your serving dish and keep warm.
    5.
    Return your empty pan to the stover and melt the second amount of butter in the pan. Place the marinated shrimp in the pan and cook over medium heat until the shrimp are just pink - about 1 minute per side.
    6.
    When you flip the shrimp over, pour in the lime juice. Toss the shrimp continually in the butter and lime juice until the shrimp is cooked through and a little sticky in their sauce - about 2 minutes.
    7.
    Serve the hot shrimp and marinated cold cucumber slices on top of the warm rice. Add any keto garnishes of your choice.