Chili Lime Shrimp Rice Bowl

About

Sweet and spicy shrimp are infused with lime juice before served on top a bed of butter cauliflower rice. Crisp, cool cucumbers are quick-pickled in salt and vinegar before layered over the rice as well. Optional garnishes here may include roasted seaweed nori strips, wedges of lime, sesame seeds, or warm mayo.

Ingredients

2 ounce cucumber
⅛ teaspoon salt
½ teaspoon rice vinegar
1 teaspoon lemon juice
6 large shrimp raw
¼ teaspoon sambal oelek paste of chili by rooster
¼ teaspoon ginger
⅛ teaspoon stevia in the raw, bakers bag
⅛ teaspoon salt
1 cup cauliflower rice
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
⅛ teaspoon garlic, powder
½ tablespoon butter, unsalted
½ tablespoon butter, unsalted
1 tablespoon lime juice, fresh

Instructions

At least 1 hour prior to making your bowl, prepare the cucumbers. Slice the cucumber thin and combine in a bowl with the salt, rice vinegar, and lemon juice. Set this in your refrigerator to marinate – the longer the better!
After prepping the cucumbers, prepare the shrimp. Peel and devein your shrimp before tossing in the bowl with the chili paste, ginger, stevia, and salt. Set this in your refrigerator to marinate as well for 1 hour.
When the marinating time is over, make the rice. Combine the cauliflower rice in a pan with salt, pepper, onion powder, and garlic powder. Cook over a high heat until the rice is free of excess moisture and cooked slightly golden.
Turn your heat to low and stir the first amount of butter into the rice. Cook and stir until the rice is coated in butter and golden brown throughout. Transfer the cooked rice to your serving dish and keep warm.
Return your empty pan to the stover and melt the second amount of butter in the pan. Place the marinated shrimp in the pan and cook over medium heat until the shrimp are just pink – about 1 minute per side.
When you flip the shrimp over, pour in the lime juice. Toss the shrimp continually in the butter and lime juice until the shrimp is cooked through and a little sticky in their sauce – about 2 minutes.
Serve the hot shrimp and marinated cold cucumber slices on top of the warm rice. Add any keto garnishes of your choice.