A bowlful of colorful, delicious, and nutritious veggies with an accompaniment of curried shrimp and butternut squash, drizzled with a low carb peanut sauce.
Keyword Buddha Bowl, Buddha Bowl with Shrimp, Low Carb Buddha Bowl
Prep Time 15minutes
Cook Time 5minutes
Author Shelby Ruttan
8ouncesshrimpskinned and deveined with tails removed
1/2 tspcurry powder
2cupscauliflower ricecooked or raw
Low Carb Peanut Sauce
1cuproasted butternut squashoptional
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.
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.