One of our Family Favorites for dinner!!! 🙌🏼
Tomatillo Avocado Shrimp Deconstructed Burrito Bowls: We LOVE this one and if you’re wanting to make it more low carb omit the brown rice and only use the cauliflower rice. Otherwise our family likes doing a ½ and ½ Brown Rice/Cauliflower Rice mix. 🙂
INGREDIENTS:
• 1 Bag Frozen Wild Caught Shrimp
• Organic Riced Cauliflower (Frozen)
• Organic Brown Rice (Frozen) *OPTIONAL if keeping lower Carb
• Tomatillo Salsa (Mild)
FOR TOMATILLO MIX :
• 2 Tomatillos
• 1 Avocado
• 1 Garlic Clove (minced)
• Juice of 1 Small Lime
• 1 Tbs Cilantro (chopped)
• Drizzle of Organic Olive Oil
• Cholula
• Pink Himalayan Sea Salt (to taste)
DIRECTIONS:
Boil frozen, peeled, and deveined shrimp until pink.
Add Cauliflower rice. Optional Brown Rice to a separate pot with 2 Tbs water simmer until defrosted.
In a mixing bowl add diced Avocado, Tomatillos, Garlic, Cilantro, Cholula (to taste), Sea Salt (to taste), Drizzle Olive Oil
Once shrimp are pink but not cooked through add them to skillet with tomatillo mild salsa, season with sea salt to taste, simmer until shrimp cooked through.
I’m a bowl add Cauliflower rice mix, then shrimp, top with Tomatillo Avocado Mix.
Serve!