Cilantro Lime Chili Shrimp Bowl

We had our friends over for dinner the other night and made this salad. We made one big salad and we all scooped from it. It easily feed 4 adults.

This salad is healthy, fresh and 100% keto friendly.

Here is what we did:

1. Start with 1-2 lb deveined shrimp (I personally like using shrimp with no tails). Toss with 1 tsp sea salt, 1 tsp pepper, 1 tsp cumin,1 tsp paprika, some red chili flakes, and 1 tsp olive oil, and 1 tbsp chile lime powder (we got it at Trader Joes, but I think you can get it anywhere). Mix everything well and let sit.

2. Take a large pan and melt 1 tbsp butter on low-medium heat with 1 tbsp minced garlic. After about a minute, add the shrimp and cook for about 1.5 minutes on each side. Don’t overcook as it turns rubbery. Turn off the heat, add in about 2 tablespoons fresh lime juice and 1 tablespoon finely chopped cilantro, then transfer to a bowl.

3. Now its time to plate everything. I mixed of arugula, spinach and romaine lettuce and used that for the base. I then topped it with sliced orange and red bell peppers, soft hard boiled eggs, corn (sliced right off the cob), avocado and then the shrimp. Feel free to use whichever vegetables you want, like tomatoes, marinated carrots or even roasted brussel sprouts

6. Sprinkle with sesame seeds and enjoy.

Note: feel free to use a little salad dressing, like I did  🙂

Related Posts

Leave a comment