Process until mostly smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes.
Transfer to a bowl and cover to keep warm.
Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt.
Add cauliflower rice, scallions and water.
Cook, stirring, until tender, about 5 minutes.
Combine corn and the remaining 2 tablespoons cilantro in another small bowl.
To serve, divide the cauliflower mixture among 4 bowls.
Top with the shrimp, beans, corn and avocado crema.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
