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I had a taste for a burrito bowl but didn’t want to go purchase one. We had a full day with home chores so even the thought of getting dressed to go outside was a bit much. Since I know burrito bowls are super easy to make at home, I decided to just make one. I used shrimp because it thaws easily and cooks in minutes; however, you can substitute any protein that you enjoy. The idea of a margarita-lime protein is an old one. In fact, I found a version of this recipe several years ago, but I made some swaps to make it keto-friendly since traditional Margarita-Lime recipes include Triple Sec, an alcoholic beverage that includes nearly 11g of sugar per shot.
- Whisk all of the ingredients for the shrimp marinade in a mixing bowl that has a lid
- Add the shrimp to the marinade. Cover the bowl and refrigerate for 30 minutes. While the shrimp marinates, you can make guacamole and salsa (You can get the recipes here). You might also want to create fajita vegetables by simply adding sliced red onions, bell peppers, salt to taste, and a cooking fat to a pan until they are soft.
- For the cauliflower rice: Heat a skillet to medium-high heat.
- Saute the onions and garlic cloves for 2 minutes (the onions will be translucent)
- Add the cauliflower rice to the pan and saute until the "rice" is slightly browned and your desired texture is achieved (~5 minutes)
- Add cilantro, sea salt, and lime juice, then use a spoon or silicone spatula to incorporate it.
- Turn the heat off of the pan with the cauliflower rice and keep warm
- For the shrimp: Heat another skillet or grill pan to medium-high heat
- Add the shrimp and cook 2 - 3 minutes per side
- You can top this dish with sauteed peppers & onions, guacamole, and salsa if you choose.