We eat a lot of "bowls" in this house. My fitness regime includes macro counting. Making a variation of bowls is easier for me to count and maintain macros on a daily basis. My protein and carbs are cooked separately and can be measured separately before serving.

Aside from counting macros we tend to eat more chicken and seafood. You'll see a lot of quick chicken and shrimp recipes around here.

Here's a simple shrimp recipe you can serve in tortillas as actual tacos or in a bowl with veggies and carbs of your choice.

Ingredients:

1.5lb small shrimp (I use peeled raw deveined shrimp)

2 minced garlic clove (separate in halves)

1 diced white onion

2 diced jalapeños (If you like spicier shrimp try Serrano peppers)

2 diced roma tomatoes 

1 tbsp knorr bouillon 

1 tbsp EVOO

salt/pepper to taste

*Optional:

Lime

Corn tortillas 

Sliced avocado 

Prep:

If making tacos, I chop the raw shrimp in pieces before cooking. Also, pat shrimp dry with a paper towel before seasoning/cooking.

Heat EVOO in a skillet on medium heat.  Add half of the minced garlic and sauté for 30 seconds.  Add onion.  Sauté for one minute.  Add jalapeños, saute for one minute.  Add tomatoes, salt/pepper to taste and cook for another minute.  Remove veggies and store on a plate until needed.  Add another dash of EVOO if needed.  Add remaining garlic and saute for 30 seconds.  Add shrimp, sprinkle with Knorr and cook for about 2-3 minutes, stirring at least twice to distribute seasoning.   Once seasoning is evenly distributed add veggies back to the pan.  Salt/pepper to taste, stir and cook an additional 5-7 minutes. 

Remember that shrimp cooks pretty fast at about 10 to 12 minutes.  If you have lime and/or like lime, squeeze a little lime juice and mix in right before you turn off the heat.  It adds a little pop but it is not necessary.  I only do this if I have lime on deck. 

Serving Tacos:

Fill warmed corn tortillas with shrimp filling, top with avocado slices and serve.  Salsa lover, add your favorite salsa too!

Serving Bowls:

Layer rice, pinto or black beans and top with shrimp filling.  Avocado and salsa toppings are also great additions.  I prefer my bowl with pinto beans and avocado.

Xx Dee

Rice recipe here.

Remember I'm not a chef. I'm a mom feeding my big family & blogging my quarantine meals. Keeping it as simple and as healthy as possible.