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!

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Yield: 2 servings

Shrimp and Scallop Buddha Bowl (Paleo, Whole30)

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Shrimp and Scallop Buddha Bowl is delicious and easy to make! It's also paleo and whole30!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 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, as desired
• Salt and pepper, as desired

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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  32 Piece Food Storage Containers Set with Easy Snap Lids (16 Lids + 16 Containers) - Airtight Plastic Food Containers for Pantry & Kitchen Organization - For Meal Prep, Home Essentials & Leftovers
• 
  Spice World Fat Free Minced Garlic, 32 Ounce
• 
  McCormick Gourmet Organic Hot Mexican Chili Powder, 1.75 oz
• 
  365 Everyday Value, Organic Riced Cauliflower, 12 oz, (Frozen)

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 214mgSodium: 1415mgCarbohydrates: 29gFiber: 12gSugar: 6gProtein: 42g

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Looking for more delicious paleo summer recipes like this Shrimp and Scallop Buddha Bowl? Here’s all the delicious paleo summer recipes I’ve collected here!

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