Step 1

In a medium bowl, toss the shrimp with the chili powder until evenly coated. Coat a medium nonstick skillet with cooking spray and heat over medium-high. Add the shrimp mixture to the pan; sauté until cooked through, 3 to 4 minutes. Remove the shrimp from the pan.

Step 2

Add the cauliflower rice, beans, and corn to the pan; sauté until the cauliflower is just crisp-tender, 3 to 4 minutes. Stir in the pico de gallo and cook for 1 minute. Remove the pan from the heat and stir in the cheese and shrimp; sprinkle with the cilantro. Serve with the tortilla chips.

Step 3

Serving size: about 2 cups shrimp mixture and 8 chips