Ingredients

Serves: 4

For Shrimp:

·         24 oz. peeled and deveined shrimp

·         3 garlic cloves finely chopped

·         2 Tablespoons olive oil

·         1½ teaspoons chili powder

·         1 Tablespoon lime juice

·         ½ teaspoon cumin

·         ½ teaspoon onion granules

·         ½ teaspoon paprika

·         1/8 teaspoon sea salt

·         1 scoop Dr. Formulated Keto Butter Powder

For Cauliflower:

·         4 cups finely chopped cauliflower

·         1 Tablespoon Garden of Life Extra Virgin Coconut Oil

·         ½ teaspoon sea salt

Other Ingredients:

·         2 cups chopped tomatoes

·         2 cups shredded cheese

·         1 cup diced avocado

·         1 cup chopped cilantro             

Directions

To make the Cauliflower rice:

1. Heat oil to medium in a large skillet and add in cauliflower and salt.

2. Cook for 5-7 minutes, stirring frequently.

To make the Shrimp:

1. In a large skillet, heat oil to medium high and add in garlic and shrimp.

2. Next add all spices and lime juice and cook until shrimp are pink (about 7 minutes).

3. Remove from heat and stir in Butter Powder.

To make bowls:

1. Assemble cauliflower rice on bottom then place shrimp, tomatoes, avocado and cheese in sections on top of the rice and top with cilantro.

2. Note:  Add avocado the day that you are eating the dish, not in advance.