Shrimp Taco Salad Bowls

Shrimp are an underrated but amazing way to hit your protein goal. Low fat content for those who are watching their calories, yet high-protein, eating wild-caught shrimp should be a staple in your diet.

I love anything mexican-style, but wanted to switch it up from my normal beef or chicken bowls. You can throw literally anything you want in a bowl and it'll be good, but these were especially delicious, and SO EASY. The entire prep time took under 20 minutes.

Ready for the recipe? Andiamo!

MACROS:

CALORIES: 466 calories

PROTEIN: 63 grams

CARBOHYDRATES: 13 grams

FAT: 18 grams

INGREDIENTS:

• 8 ounces wild argentinian red shrimp, weighed raw

• 1 cup Trader Joe's frozen spicy mexican-style riced cauliflower

• 85 grams frozen plain riced cauliflower

• 1 cup washed organic romaine lettuce

• 150 grams plain nonfat greek yogurt (for sour cream substitute)

• 40 grams aged reserve cheddar cheese, shredded

• optional: fresh guacamole or avocado (not included in macros)

• Seasonings of choice: for my shrimp, I used salt, pepper, garlic powder, and a dash of Siete organic taco seasoning.

DIRECTIONS:

1. Defrost your wild shrimp in a bowl of water for about 10 minutes. When defrosted and deveined, add to a separate bowl and season to your liking.

2. In a pan over medium heat, add your spicy cauliflower rice and plain cauliflower rice to saute. Add a dash of water and a sprinkle of extra taco seasoning. Cook for about 5-6 minutes, or until completely heated through.

3. Preheat your air fryer to 400 degrees Fahrenheit. When ready, add your shrimp and cook for about 6-8 minutes. Flip halfway through cooking.

4. Now, to assemble: to a plate, add your lettuce, cauliflower rice, shrimp, shredded cheddar cheese, nonfat plain greek yogurt, and other optional toppings. Add a sprinkle of hot sauce for a little extra flavor, and voila! Your shrimp taco bowl is ready. Buon Appetito!