Buddha Bowl with Shrimp

A bowlful of colorful, delicious, and nutritious veggies with an accompaniment of curried shrimp and butternut squash, drizzled with a low carb peanut sauce.

Course Lunch

Cuisine Asian

Keyword Buddha Bowl, Buddha Bowl with Shrimp, Low Carb Buddha Bowl

Prep Time 15

Cook Time 5

Servings bowls

Calories 217kcal

Author Shelby Ruttan

Ingredients

8 ounces shrimp skinned and deveined with tails removed
1 tablespoon ghee
½ teaspoon curry powder
1 cup red cabbage chopped
1 cup radishes sliced
1 cup cucumbers sliced
2 cups kale chopped
1 cup broccoli chopped
½ cup brussels sprouts chopped
2 cups cauliflower rice cooked or raw
1 medium avocado diced
Low Carb Peanut Sauce
1 cup roasted butternut squash optional

Instructions

Melt Ghee in a skillet over medium-high heat until hot. Add shrimp and sprinkle with curry powder. Cook 3-5 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
Chop veggies and divide evenly between 4 bowls, arranging as desired.
Add shrimp and drizzle with low carb peanut sauce.
Serves 4 at 9g NET CARBS EACH.

Notes

This recipe without Butternut Squash is 9 carbs per serving.

Nutritional information does not include Low Carb Peanut Sauce or Butternut Squash. If using butternut squash, this adds 3.5 grams of carbs making it 12.56 net carbs per serving.

Nutrition