Prawn Taco Keto Bowl

prawn taco keto bowl
Print Recipe
5 from 1 vote
This juicy keto friendly taco bowl is loaded with seasoned king prawns, green salsa, crisp lettuce and tender cauliflower rice. Served with a paprika and lime sour cream.

This dish is great for sharing, perfect for weekend potluck with friends. It is also a great option for meal prepping in bulk to provide you with lunches during the week.
Prep Time7 mins
Cook Time14 mins
Course: Main Course
Cuisine: American
Keyword: Bowl, Prawn, taco
Servings: 2 people
Calories: 370kcal

Ingredients

for the prawns

  • 150 g raw king prawns
  • 1 tbsp olive oil
  • 1/2 tsp lime zest
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • a pinch of sea salt and freshly ground black pepper to taste

for the green salsa

  • 1 large spring onion roughly diced
  • 1 tbsp fresh coriander roughly chopped
  • 1 tsp lime juice
  • 1/2 tbsp olive oil
  • 1/2 cup cucumber diced
  • 1/2 medium avocado peeled and diced
  • a pinch of salt

for the cauliflower rice

  • 4 cherry tomatoes quartered
  • 2 cups cauliflower rice
  • 1 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/4 medium white onion finely diced
  • a pinch of salt and freshly ground black pepper to taste

to serve

  • 4 iceberg lettuce leaves
  • 2 tbsp sour cream
  • 1 tsp lime juice
  • 1/4 tsp smoked paprika

Instructions

  • Add all the salsa ingredients to a mixing bowl and stir together well to combine. Cover and refrigerate until ready to serve.
  • To prepare the prawns, add the olive oil, lime zest, spices and seasonings to a mixing bowl. Stir well to combine. Add the prawns and coat in the oil and seasonings.
  • Heat a frying pan over a medium/high heat and add the prawns. Cook for 4-5 minutes until the prawns turn pink and are piping hot through.
  • To prepare the rice, heat the olive oil in a medium pan over a low/medium heat. Add the onion and garlic and sweat until tender.
  • Add the cherry tomatoes and paprika and stir well to combine. Cook for a minute or so until the tomatoes soften and start to break down.
  • Add the cauliflower rice and a tablespoon of water. Stir well to combine and cook for a minute or two until the rice is hot through.
  • Arrange two lettuce leaves in serving bowls and top with the prawns. Divide the salsa and rice between the two bowls.
  • Mix the sour cream with the remaining lime juice and sprinkle with the smoked paprika to serve.

Nutrition

Calories: 370kcal | Carbohydrates: 16g | Protein: 23g | Fat: 26g | Fiber: 7g

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