Peruvian Shrimp Bowl
with Red Pepper Cauliflower "Grits" & Roasted Broccoli
Looking for the perfect keto pescatarian dish? Look no further than our Peruvian Shrimp Bowl! This keto-friendly meal is made with oven roasted shrimp served over a bed of roasted red pepper cauliflower “grits“. This brings color and dimension to the dish, while cream and parmesan cheese give the grits their creamy texture. On the side, diced broccoli is roasted and topped with a scoop of chili garlic butter. A cup of aji verde comes along with the dish, which is a spicy Peruvian green herb sauce made from garlic, jalapeno, cilantro, lime and aji amarillo chili powder. We make a creamy version of aji verde by combining it with avocado mayo!
Nutrition Per Serving
Ingredients
Allergens: Shellfish, Eggs, MilkShrimp
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Broccoli
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Organic Cauliflower
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Olive Oil
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Avocado Oil Mayonnaise
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Heavy Cream
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Onions
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Cream Cheese
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Unsalted Butter
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Cilantro
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Roasted Red Peppers
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Parmesan Cheese
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Garlic
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Cotija Cheese
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Aji Amarillo Chili Powder
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Jalapeño Peppers
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Lime Juice
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Sea Salt
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Green Onions
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White Pepper
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Cumin
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Granulated Garlic
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Dehydrated Garlic
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Black Pepper
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Gochugaru Pepper Flakes
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Guajillo Chile Powder
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Remove cup of aji verde sauce. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of aji verde sauce; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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