These easy shrimp bowls are packed with nutrient dense veggies, lots of protein, and extra flavor- thanks to our new fav Pantry Cilantro Lime Ranch!
What you need
1 tablespoon ghee
5 cup cauliflower rice
1 cup shredded carrots
1 ½ lbs shrimp
1 tablespoon Tessemaes Lemon Pepper
coarse salt and freshly ground pepper
4 scallions, thinly sliced
1 small bunch cilantro
1 lime, cut into wedges
4 tablespoons Tessemae’s Cilantro Lime Ranch What to do
- Heat ghee in a large skillet over medium high. Add the cauliflower rice, carrots and scallions and season with salt and pepper. Cook, stirring, until tender, about 5 minutes. Divide between containers and let cool to room temperature.
- Wipe out the skillet. Add Lemon Pepper and heat over medium high. Season shrimp with salt and pepper. Add to the skillet and cook until opaque throughout, about 4 minutes. Divide shrimp between containers.*
- Top bowls with cilantro and lime wedges. Refrigerate up to 3 days. Drizzle with Pantry Cilantro Lime just before serving.
*If prepping ahead, transfer shrimp to a plate and let cool slightly before adding to the bowl.