Mexican Shrimp and Black Bean Cauliflower Bowl
Juicy sauteed shrimp over fluffy cauliflower rice with black beans, warm salsa, creamy avocado, and tangy feta cheese. A quick, fiber-packed pescatarian dinner bursting with fresh flavor.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Stacie + Lila
Stacie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store leftover cooked shrimp and beans in an airtight container for up to 2 days; assemble avocado and feta just before eating.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat a non-stick skillet over medium-high heat…
- 01
Heat a non-stick skillet over medium-high heat…
Heat a non-stick skillet over medium-high heat at 375°F (190°C) and add half of the olive oil.
Tap card to mark done - 02
Add the frozen cauliflower rice to the…
Add the frozen cauliflower rice to the hot skillet and cook for 4 to 5 minutes, stirring frequently, until warmed through and steam stops rising.
Look for: warmed through and steam stops rising
Tap card to mark done - 03
Transfer the heated cauliflower rice into a…
Transfer the heated cauliflower rice into a serving bowl and set aside.
Tap card to mark done - 04
Return the same skillet to medium heat…
Return the same skillet to medium heat and add the remaining olive oil.
Tap card to mark done - 05
Place the peeled shrimp in the skillet…
Place the peeled shrimp in the skillet and cook for 2 to 3 minutes per side until they turn pink and opaque throughout.
Look for: they turn pink and opaque throughout
Tap card to mark done - 06
Add the black beans and salsa directly…
Add the black beans and salsa directly into the skillet with the cooked shrimp, stirring gently for 1 minute until warmed through.
Look for: warmed through
Tap card to mark done - 07
Spoon the shrimp
Spoon the shrimp, black beans, and salsa mixture over the bed of warm cauliflower rice.
Tap card to mark done - 08
Top with sliced avocado and sprinkle crumbled…
Top with sliced avocado and sprinkle crumbled feta cheese over the entire bowl before serving.
Ready when: everything is assembled and ready to enjoy
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