Chipotle shrimp, mango salsa, black beans, and cauliflower rice.
Servings 5servings
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
212 oz.Bags cauliflower rice, thawed
115 oz.Can black beans, drained and rinsed
Avocado, cilantro, salsa, or sour cream as garnish
For the mango salsa:
1pintCherry tomatoes, halved
3Mango's, diced
1Jalapeno, finely diced
1smallRed onion, finely diced
1tspSalt
Fresh lime juice
Cilantro, chopped
For the shrimp:
1lb.Raw shrimp, peeled and deveined
2tbspOlive oil
1tbspCumin
2tspChili powder
1tspChipotle powder
1tspPaprika
1tbspGarlic powder
1tspSalt
Fresh lime juice
Instructions
For the shrimp:
Preheat oven to 350 degrees F, line a sheet pan with parchment paper.
In a small mixing bowl combine the cumin, chili powder, chipotle powder, paprika, garlic, and salt. Stir to combine. Transfer shrimp onto the sheet pan, drizzle with olive oil, lime juice, and sprinkle with the seasoning. Toss to coat.
Bake at 350 for 15-17 minutes or until the shrimp is cooked through. Set aside.
For the mango salsa:
In a mixing bowl combine the tomatoes, mango, jalapenos, red onion, and cilantro. Stir to combine, season with lime juice and salt.
Evenly distribute cauliflower rice, black beans, chipotle shrimp, and mango salsa among the 5 containers. Top each bowl with a lime wedge, fresh cilantro, or avocado if desired. Seal and store for the week.