¾ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon red chili flakes
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 pound riced cauliflower (about 4 cups)
1 (14.5 ounce) can diced tomatoes
¼ cup vegetable stock (or water)
1 cup black beans, rinsed and drained (optional)
Juice of 1 lime
In a small bowl, mix together the chili powder, cumin, garlic powder, salt, red chili flakes and set aside. In a separate bowl add the shrimp, 1 tablespoon of olive oil, and ½ teaspoon of the spice mixture. Stir until the shrimp are well coated.
Heat a large pan over medium heat and add the shrimp. Cook for 2-3 minutes on each side, then remove shrimp from the pan and set aside.
To the same pan, add the onions and bell pepper. Cook for 3-5 minutes until they begin to soften. Add the garlic and cook for another minute. Pour in the cauliflower rice, and the remaining spice mixture and stir until all the cauliflower rice is well coated.
Pour in the canned tomatoes and vegetable stock, and stir to combine. Cover pan and simmer for 5-10 minutes, until cauliflower rice is just tender. Remove lid and turn up the heat to cook off any excess liquid, stirring occasionally. This should take another 2-3 minutes.
Turn off heat and stir in the beans, add the shrimp back in, give a big squeeze of fresh lime juice and serve immediately topped with diced avocado, chopped cilantro and an extra squeeze of lime.