Name: Blackened Shrimp Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 tbsp Extra virgin olive oil; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Cauliflower rice; 0.25 cup Black beans; 0.25 cup Red bell pepper; 0.25 cup Red onion; 0.25 whole Avocado; 1 tbsp Fresh cilantro; 1 tbsp Lime juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blackened Shrimp Taco Bowl

Sautéed shrimp coated in a smoky spice blend served over a vibrant bed of cauliflower rice and black beans with a creamy avocado finish.

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NUTRITION

Protein

53.5g

Fat

18.3g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 tbsp Extra virgin olive oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

0.25 cup Black beans

0.25 cup Red bell pepper

0.25 cup Red onion

0.25 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Lime juice

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PREPARATION

1
Pat the shrimp dry with a paper towel and toss in a bowl with smoked paprika, garlic powder, onion powder, cayenne, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Add the seasoned shrimp to the skillet in a single layer and sear for 2 minutes per side until deeply charred and opaque.
4
Remove the shrimp from the pan and set aside; in the same skillet, add the cauliflower rice, diced bell peppers, and red onion.
5
Sauté the vegetables for 4 to 5 minutes until tender-crisp, then stir in the black beans and lime juice to heat through.
6
Transfer the vegetable base to a bowl, top with the blackened shrimp and sliced avocado, and garnish with fresh cilantro.