Brazilian Mounjaro Meal Plan
This light and flavorful shrimp bowl combines Brazilian coastal flavors with Mounjaro-friendly macros. Coconut milk, lime, and fresh herbs make every bite feel like a tropical escape—without the calories.
Servings: 2 bowls
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Ingredients
Main Ingredients
- 1/2 lb raw shrimp peeled and deveined
- 1 tbsp olive oil
- 1/2 cup light coconut milk
- 1 lime juiced
- 1/2 onion thinly sliced
- 1 tomato diced
- 1 clove garlic minced
- 1/2 tsp paprika smoked preferred
- 2 cups zucchini noodles lightly steamed or raw
- 1 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced onions and garlic, and cook until fragrant, about 3 minutes.
- Add the diced tomato, paprika, and light coconut milk. Stir well and let simmer for 5 minutes to blend flavors.
- Add shrimp and cook for 6–8 minutes, or until pink and fully cooked through. Squeeze lime juice over the top.
- Place steamed or raw zucchini noodles into bowls. Pour the shrimp and sauce mixture over the top.
- Garnish with chopped cilantro and serve warm. Optional: Add a side of avocado slices for extra healthy fat.
Equipment
- Skillet
- Spiralizer (optional)
Notes
To keep this dish freezer-friendly, cook the shrimp and sauce separately from the zoodles. Reheat the shrimp and pour over freshly steamed noodles.
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