P2 hCG Recipe | Chipotle Lime Shrimp w/ Cauliflower Rice – AP
P2 hCG Recipe | Chipotle Lime Shrimp w/ Cauliflower Rice – AP
Servings
2servings
Servings
2servings
Ingredients
  • 7oz shrimp(100g per 3.5 oz) raw, peeled and deveined
  • 1spray Coconut Oil SprayAP
  • 2tbsp chipotle peppers*chopped, from a can of chipotles in adobo sauce – AP
  • 1 limejuiced – AP
  • ½tsp salt
  • 2tbsp tomatoesdiced
  • ¼cup water
  • 2tbsp Greek yogurtfat-free, for topping
  • cilantrofinely chopped, for garnish
  • lime wedgefor garnish – AP
  • 2cups cauliflower riceAP
Instructions
  1. Add the chopped chipotle peppers, lime juice, diced tomatoes, salt, and water to a small blender or food processor and blend until smooth.
  2. Heat a large skillet over medium heat with 1 spritz coconut oil spray (AP).
  3. Add the shrimp to the pan and sauté for 1-2 minutes, until lightly pink.
  4. Stir in the chipotle sauce and simmer for about 5 minutes, until the shrimp are cooked through and the sauce has thickened slightly.
  5. Serve over steamed cauliflower rice.
  6. Top each bowl with a tbsp of Greek yogurt and garnish with finely chopped cilantro and a lime wedge.
Recipe Notes

*ONLY if the ingredients include no sugar. If not, substitute 2 tsp dried chipotle powder.