Peruvian Shrimp Bowl
with Red Pepper Cauliflower "Grits" & Roasted Broccoli
This loaded keto-friendly bowl gets an herby, spicy zing from ají verde, a classic Peruvian condiment we whipped up using cilantro, garlic, jalapeño, lime, chili powder, and avocado mayo. Use it as you please here. Drizzle it over the oven-roasted shrimp, nestled in a bed of creamy roasted red pepper cauliflower grits, or, if the roasted broccoli (topped with snappy chili garlic butter) could use another flavorful addition, dunk it in the luscious sauce.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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