YOUR SOLIN GENERATED RECIPE
Crispy Chili-Lime Shrimp with Creamy Cilantro Cauliflower Rice and Roasted Bell Peppers
This vibrant dish features crispy, chili-lime marinated shrimp paired with a velvety, creamy cilantro-infused cauliflower rice and sweet roasted red bell peppers. The bright notes of lime and chili perfectly balance the subtle creaminess of Greek yogurt, making each bite a refreshing and satisfying experience.
INGREDIENTS
6 ounces Shrimp
1 cup Cauliflower Rice
1 medium Red Bell Pepper
2 tablespoons Plain Nonfat Greek Yogurt
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lime Juice
1/2 teaspoon Chili Powder
1/4 teaspoon Garlic Powder
A pinch of Cayenne Pepper
2 tablespoons Fresh Cilantro
Salt and Black Pepper to taste
PREPARATION
In a bowl, combine the lime juice, chili powder, garlic powder, cayenne pepper, salt, and black pepper. Add the shrimp and toss to ensure an even coating. Let marinate for 10 minutes.
Preheat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Sauté the marinated shrimp for 2-3 minutes per side until they are crispy on the outside and just opaque in the center. Remove from heat.
Meanwhile, in another skillet, heat the remaining teaspoon of olive oil over medium heat. Add the cauliflower rice and season lightly with salt and pepper. Sauté for 3-4 minutes until tender.
For the roasted bell peppers, either roast them in a preheated oven at 400°F for about 15 minutes after drizzling with a bit of olive oil and a dash of salt, or sauté them in a pan until softened.
Stir the Greek yogurt and chopped cilantro into the cauliflower rice to create a creamy, zesty base.
Plate the creamy cilantro cauliflower rice, top with the crispy shrimp and arrange the roasted bell pepper slices on the side. Garnish with additional cilantro if desired and serve immediately.