Mexican food has always been my absolute favorite! And so on AIP, I missed eating out at Mexican restaurants the most! When Chipotle announced two days ago that they would be adding cauliflower rice to their menu, I was ecstatic! On my occasional ‘rice eating’ indulgence days now, I do love to eat a ‘Chicken Burrito Bowl’ (minus all the nightshade vegetables and sauces of course!) What really makes the Burrito bowl delicious though are all the sauces in it … You need spicy, tangy and creamy – all of these together is what makes the bowl ‘wicked’ good!
This shrimp burrito bowl is my attempt at creating an AIP version of Burrito Bowl without any nightshade vegetables / spices and any dairy! I tried to focus on the things that I could add – lots of lime, cilantro, onions, garlic, oregano for the flavors and avocado for the ‘creamy’. I also made a green cilantro sauce to be the perfect vehicle to tie everything together! I have made a Chicken Burrito bowl before but using shrimp for the protein gives it a different flavor profile plus cooking shrimp also takes less time! You can get this amazing flavorful bowl ready in 30 minutes! Do not get discouraged by the length of the recipe – it is really easy to put together!
- 1 tbsp avocado oil
- ¼ tsp cumin seeds (omit for AIP elimination phase)
- About 2 tbsp fresh cilantro, finely chopped
- 2 cups cauliflower rice (fresh or frozen)
- ¼ tsp sea salt
- 1 tsp lime juice
- ¼ tsp fresh lime zest (optional)
- 3 tbsps water
- About 14-16 medium size raw uncooked shrimp (or 10-12 large)
- ¼ tsp sea salt
- 1 tsp lime juice
- ¼ tsp garlic powder
- ¼ tsp cumin powder (omit for AIP elimination phase)
- ¼ tsp dried oregano
- 1 tbsp avocado oil for pan frying
- ¾ cup fresh cilantro (thick stems removed)
- 1 clove of garlic
- 3 tbsp coconut milk
- 2 tbsp lime juice
- 3 tbsp water
- ⅛ tsp sea salt
- 2 tbsp extra virgin olive oil or avocado oil
- 1 ripe avocado, chopped up
- ¼ of an onion chopped
- 2 tbsp fresh cilantro chopped fine
- ¼ tsp sea salt
- 1 tsp extra virgin olive oil
- About 2 cups fresh lettuce, shredded
- In a small sauce pan, heat the oil and when hot turn heat to low and add the cumin seeds (if adding) and the cilantro. Stir fry for 30 seconds and then add the cauliflower rice, salt, lime juice, lime zest (if adding) and water. Stir to mix everything well and cover and cook on low heat for 5 minutes or so until the 'rice' is well cooked and all the water is almost gone. (If there is any water left, cook uncovered for 1-2 mins until the rice is dry) Keep aside.
- In a small mixing bowl, mix the shrimp with the salt, lime juice, garlic powder, cumin (if adding) and oregano. Keep aside for 5-10 mins.
- The heat a skillet or frying pan and heat the oil for pan frying the shrimp. When hot, place the shrimp on the hot oil and cook on medium heat for about 3 minutes. Then flip each shrimp and cover the pan with a lid. Cook or one more minute and turn the heat off. The shrimp will be perfectly cooked and soft. Transfer the shrimp along with its juices into a bowl. Keep aside.
- Add all ingredients listed under 'for the cilantro sauce' into a small food processor jar and blend for a 30 seconds to 1 minute until you get a creamy sauce. Keep aside.
- Mix the avocado and all the other ingredients other than lettuce in a small bowl and mix well using a fork to get a rustic guacamole.
- Divide the shrimp into two serving bowls (adding the juices too). Then divide the avocado mixture into two and transfer to the two serving bowls. Similarly add the cilantro rice and the lettuce to the two bowls. Finally divide the sauce into two portions and serve with each bowl.
[…] Shrimp Burrito Bowl from Cook 2 Nourish *Here’s one for the cilantro lovers, featuring a special sauce. […]