Ingredients
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1 pound large shrimp, peeled and deveined
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1 tablespoon finely chopped chipotle chile in adobo
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3 tablespoons avocado oil, divided
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1 avocado, pitted and peeled
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½ cup roughly chopped cilantro, plus 2 tablespoons , divided
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4 tablespoons low-fat plain yogurt
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1 tablespoon lime juice
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½ teaspoon salt, divided
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¾ teaspoon ground cumin, divided
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¾ teaspoon garlic powder, divided
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4 cups cauliflower rice (see Tip)
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4 scallions, sliced
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2 tablespoons water
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1 cup canned no-salt-added black beans, rinsed and warmed
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1 cup fresh or frozen corn kernels, warmed
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Lime wedges for serving
Directions
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Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.
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Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.
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Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.
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To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.
