I enjoy how easy this entree is to make and how satisfying it is. I like my egg yolk a little runny with this one, but some may prefer it full cooked through. This dish has a kick thanks to the chipotle-lime crema!
INGREDIENTS:
1 Roma tomato
1 lime
0.5 oz pepitas
9 oz cauliflower “rice”
0.75 tsp orange-chili spice blend
10 oz shrimp
2 eggs
1.25 chipotle crema with lime -- that recipe can be found here
0.75 oz cotija cheese
DIRECTIONS:
1. Small dice Roma tomato into 0.25 in pieces.
2. Zest your lime with a microplane over a small bowl/saucer. Quarter the lime.
3. Place pepitas in a dry large saute pan over medium heat. Toast for 3-4 minutes or until fragrant, shaking the pan frequently. Transfer to a cutting board, allow to cool, and roughly chop.
4. Heat 1.5 tbsp cooking oil in a medium saute pan over medium heat. Add cauliflower “rice” to the hot pain, seasoning with half of your orange-chili spice blend, 0.25 tsp salt, and a pinch of pepper. Cook for 1 minute, stirring often.
5. Stir in 0.25 cup of water. Cook for 3-4 minutes until cauliflower is tender and liquid has cooked off, stirring occasional. Remove from heat.
6. Rinse shrimp and pat dry with paper towels. Place in medium bowl. Season with salt, pepper, and remaining orange-chili spice blend. Drizzle with 0.5 tbsp cooking oil and stir to coat.
7. Heat 1.5 tbsp cooking oil in pan used to toast peptides over medium-high heat. Add shrimp to the hot pan and cook for 4-5 minutes until fully cooked, stirring frequently. Remove from heat, adding tomato and stirring until combined.
8. Heat 1.5 tbsp cooking oil in a medium non-stick pan over medium heat. Crack the eggs carefully into the hot pan and cook to desired doneness.
9. Squeeze juice from two lime wedges over the cauliflower “rice” pan. Add half of your lime zest, stirring to combine.
10. Divide cauliflower “rice” between bowls. Top with the shrimp and tomato. Drizzle with chipotle crema with lime to taste. Serve fried eggs next to shrimp, sprinkling the entire bowl with toasted pepitas, cotija cheese, and remaining lime zest. Garnish with remaining lime wedges!
This recipe serves 2.
MACRO INFO
650 Calories, 49g Fat, 14g Net Carbs, 35g Protein
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