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!


Serves 4
 

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

1. 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.
2. 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.*
3. 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.