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!

Ingredients: wild-caught shrimp, broccoli, cauliflower, olive oil, heavy cream, vegan mayonnaise (sunflower oil, organic aquafaba (water, chickpeas), fair trade organic cane sugar, sea salt, distilled vinegar, water, organic lemon juice, acacia gum, xanthan gum, black pepper), onions, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), cilantro, fire roasted red peppers (roasted peppers, water, sea salt, citric acid), green onions, unsalted butter, grated parmesan cheese (milk, cheese cultures, salt, enzymes), garlic, aji amarillo chile powder, grated cotija cheese (pasteurized whole cow's milk, salt, enzymes and culture), lime juice, jalapeños, sea salt, white pepper, cumin, black pepper, granulated garlic, dehydrated garlic, toasted garlic powder, guajillo chile powder, gochugaru chile flakes