Keto Grilled Shrimp Avocado Rice Bowl
Ingredients
Shrimp
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1 lb large shrimp, peeled & deveined
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2 tbsp olive oil
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1 tsp paprika
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½ tsp garlic powder
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½ tsp chili powder (or smoked paprika)
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Salt & black pepper, to taste
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Juice of ½ lime
Cauliflower “Rice”
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4 cups cauliflower rice (fresh or frozen)
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1 tbsp olive oil or butter
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1 clove garlic, minced
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Salt & pepper, to taste
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Optional: squeeze of lime or chopped cilantro
Bowl Toppings
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1–2 ripe avocados, sliced
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¼ cup chopped cilantro
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2 tbsp green onions
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Optional: diced cucumber, radishes, or shredded lettuce
Keto Sauce (Optional but Great)
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¼ cup mayonnaise
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1 tbsp sour cream
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1 tsp lime juice
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½ tsp garlic powder
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Pinch of salt
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Optional: dash of hot sauce
Instructions
1. Marinate & Grill Shrimp
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Toss shrimp with olive oil, spices, salt, pepper, and lime juice.
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Grill over medium-high heat (or use a grill pan) for 2–3 minutes per side until pink and lightly charred.
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Don’t overcook!
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2. Make Cauliflower Rice
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Heat oil or butter in a skillet over medium heat.
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Add garlic and cook 30 seconds.
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Add cauliflower rice, season with salt and pepper.
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Sauté 5–7 minutes until tender and moisture cooks off.
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Finish with lime or cilantro if desired.
3. Assemble Bowls
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Start with cauliflower rice
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Top with grilled shrimp
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Add avocado slices
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Sprinkle with cilantro and green onions
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Drizzle with keto sauce
Net Carb Estimate (Approx.)
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Cauliflower rice: ~3–4 net carbs per cup
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Shrimp & avocado: keto-friendly
Total per bowl: ~6–8 net carbs (depending on toppings)
Flavor Variations
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Cajun Style: Use Cajun seasoning on shrimp
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Mexican-Inspired: Add cumin + chipotle powder
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Asian Twist: Sesame oil + soy sauce substitute (coconut aminos)
If you want, I can:
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Turn this into a meal-prep version
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Add a spicy keto crema
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Or swap shrimp for salmon or steak