Spicy Shrimp Bowl with Cilantro Lime Crema
It’s been a minute since I’ve shared a clean recipe on here. To be honest, my diet has been quite the dumpster fire lately so I’m actively trying to undo some of that damage right now with something a little lighter (that is, until my next cookie craving hits, in which I will wholeheartedly give in and repeat my sugar addiction cycle). But right now at least I’m motivated to shove more veggies into my mouth and fewer peanut butter cups.
This meal prep recipe was a total life saver for me last week. I’m calling it a Spicy Shrimp Bowl with Cilantro Lime Crema, just because spicy shrimp bowl with roasted butternut squash, chopped brussel sprouts, farro, and cilantro lime crema just doesn’t have the same kinda jazz. I seriously love everything in this bowl. This recipe was inspired by the serrano grilled shrimp bowl that is served at Tender Greens, and I love how every ingredient here works together to taste super fresh and lively.
This healthy recipe also surprisingly ignited a love for brussel sprouts, a veggie I probably haven’t tasted since my childhood. Brussel sprouts are kind of a cliche food that transforms little kids into fist pounding, plate smashing monsters, so they’ve never been something that I reached for or tried to prepare myself. But these roasted brussel sprouts are so good, and super easy to make. I just tossed them in some olive oil, salt and pepper, and roasted them on the same sheet with the butternut squash to knock them both out at the same time. So. Good. Roasted vegetables are understated superheroes.
Oh, and the homemade cilantro lime crema. I mean, wow. Where has crema been all my life? Hiding? In jail? Nevertheless, I’m glad we’re friends now. Crema tastes fine on it’s own, but when you enhance it with some squeezes of fresh lime, seasoning, and cilantro, it gets jettisoned to another level. You’ll have to try it to taste what I’m talking about!
- 1 c thawed medium shrimp
- 2 TBS seasoned salt
- 1 TBS fresh lime juice
- 1 tsp cayenne pepper
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 2 TBS canola oil, for cooking
- 2 c cooked farro, warm
- 2 c butternut squash, chopped into 1 inch cubes
- 2 c chopped or shredded brussel sprouts
- 2 TBS olive oil
- salt and pepper, to taste
- 1/2 crema
- 1/4 c thinly sliced green onions
- 1/4 c chopped fresh cilantro
- 1 1/2 tsp fresh lime juice
- 1/4 tsp salt
- 2 garlic cloves, minced
- Rind of 1 lime
- Toss shrimp in a bowl with salt, lime juice, cayenne pepper, red pepper flakes, and black pepper.
- Heat 1 TBS oil in a skillet over medium heat.
- Add shrimp to skillet, and cook until cooked through evenly on both sides. You'll know they're done once the shrimp starts turns opaque and curls slightly into itself. If they curl into a tight "c", they're overcooked.
- Once shrimp are done, place on a plate and set aside.
- Preheat oven to 425 degrees. Line a baking sheet with foil lightly sprayed with cooking oil and set aside.
- Toss both chopped butternut squash, and brussel sprouts in a large bowl with olive oil until evenly coated. Add a heavy sprinkle of salt and pepper to taste and toss again.
- Pour veggies onto a single layer on the baking sheet and cook for about 20 minutes, turning once, or until veggies are browned and crispy.
- Combine all ingredients in a small bowl; set aside.
- Spoon a serving of cooked farro in the bottom of a bowl. Top with cooked butternut squash, brussel sprouts, and shrimp. Finally, add a dollop of cilantro lime crema. Serve.