Shrimp and Scallop Buddha Bowl (Paleo, Whole30)

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The weather has been getting pretty hot and humid lately, as is the norm for our summers here in the Midwest. This kind of weather always makes me want a meal that’s fresh and cool and pleasantly filling — but I’m not always in the mood for a salad!  That’s where this Shrimp and Scallop Buddha Bowl comes in!

This Paleo version of a Buddha Bowl fits the bill entirely — the veggies are raw and refreshing, the protein in the seafood will fill you up without holding you back, and the “dressing” of lime, garlic salt and chili powder is just the right amount of zest for everything in the bowl. It’s also perfect for summer because the very quick cooking time means that you won’t be adding too much extra heat to your home just to get a good meal.

Servings: 2
Prep time: 15 minutes
Cook time: 10-12 minutes

Ingredients

  • 1 small head cauliflower, riced
  • 2 cloves garlic, minced
  • 2 tbsp. cooking oil/fat of choice
  • 6 oz. wild shrimp, peeled and deveined
  • 6 oz. sea scallops
  • 1/2 large cucumber, sliced
  • 1 avocado, sliced
  • 1 large carrot, spiralized
  • 1 lime
  • Chili pepper powder
  • Garlic salt
  • Salt and pepper

Instructions

1. Add 1 tbsp. cooking oil/fat of choice (I used coconut oil) in a pan over medium-high heat. Combine minced garlic, zest of lime and riced cauliflower in pan. Add salt and pepper to taste and cover. Cook until tender, stirring occasionally — about 5-8 minutes. Remove from heat. Wipe pan clean.

2. Return pan to heat and add remaining 1 tbsp. cooking fat/oil of choice. Add wild shrimp and sea scallops to pan and add salt and pepper to taste. Cook until shrimp has turned pink and scallops are lightly browned, about 2 minutes on each side.

3. Add about 1 cup cauliflower rice to each bowl. Top with shrimp, scallops, sliced cucumber, sliced avocado and spiralized carrots. Drizzle the juice of 1/2 of a lime over each bowl, then season with chili pepper powder and garlic salt.

4. Serve immediately. If using for meal prep, only use 1/4 of the lime on each dish and save the other 1/4 lime to be used immediately before eating — no need to reheat to eat later, this tastes great cold, too!

Summer Shrimp and Scallop Paleo Buddha Bowl

Summer Shrimp and Scallop Paleo Buddha Bowl

Ingredients

  • 1 small head cauliflower, riced
  • 2 cloves garlic, minced
  • 2 tbsp. cooking oil/fat of choice
  • 6 oz. wild shrimp, peeled and deveined
  • 6 oz. sea scallops
  • 1/2 large cucumber, sliced
  • 1 avocado, sliced
  • 1 large carrot, spiralized
  • 1 lime
  • Chili pepper powder
  • Garlic salt
  • Salt and pepper

Instructions

  1. Add 1 tbsp. cooking oil/fat of choice (I used coconut oil) in a pan over medium-high heat. Combine minced garlic, zest of lime and riced cauliflower in pan. Add salt and pepper to taste and cover. Cook until tender, stirring occasionally — about 5-8 minutes. Remove from heat. Wipe pan clean.
  2. Return pan to heat and add remaining 1 tbsp. cooking fat/oil of choice. Add wild shrimp and sea scallops to pan and add salt and pepper to taste. Cook until shrimp has turned pink and scallops are lightly browned, about 2 minutes on each side.
  3. Add about 1 cup cauliflower rice to each bowl. Top with shrimp, scallops, sliced cucumber, sliced avocado and spiralized carrots. Drizzle the juice of 1/2 of a lime over each bowl, then season with chili pepper powder and garlic salt.
  4. Serve immediately. If using for meal prep, only use 1/4 of the lime on each dish and save the other 1/4 lime to be used immediately before eating — no need to reheat to eat later, this tastes great cold, too!
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http://ohsnapletseat.com/2018/07/22/shrimp-and-scallop-buddha-bowl/

  • author's avatar

    By: Chrissy R

    Chrissy had a strange relationship with food for most of her life, but really found her niche when she learned about clean eating and juicing. Now she loves to experiment with recipes and share her findings with the world! Read more…

  • author's avatar

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