Cilantro Lime Shrimp Bowls are my new go-to week night meal. They take about 15 minutes to make and are so good. And you can change the ingredients to suit whatever you happen to have on hand! Does it get any easier than that??
In a ziplock bag, place shrimp and add olive oil, 2 T cilantro, chili powder, lime juice and zest. Shake to distribute the marinade. Refrigerate for at least 30 minutes. Prepare the Mexican Street Corn Salsa per the recipe below.
Heat a skillet to medium and add shrimp with marinade and cook about 3 minutes on each side until no longer translucent. While the shrimp cook, you can chop the tomato and avocado.
Meanwhile, microwave the riced cauliflower per package directions. Once this is done, divide between two bowls. Top with the Mexican Street Corn Salsa*, tomato, sour cream, salsa, queso fresco, and shrimp.
* The Mexican Street Corn Salsa recipe can be halved for this dish, as you only need about 1/2 c per serving. However, I recommend making the full recipe and serving the remaining corn salsa with tortilla chips.