Anti Inflammatory Whole30 Cilantro-Lime Shrimp Cauliflower Rice Bowls
Total time35 min
Prep time15 min
Cook time20 min
4.8(17)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice (from about 1 lime)
- 1 tbsp avocado oil
For the cauliflower rice
- 1 head cauliflower (about 2 lb), cut into florets
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp lime juice (from about 1 lime)
For the lime drizzle
- 2 tbsp lime juice (from about 2 limes)
- 3 tbsp avocado oil
- ½ tsp ground cumin
- ¼ tsp salt
For serving
- 2 avocados, pitted and sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste. Set aside.
- 2
In a mixing bowl, toss the shrimp with the cumin, chili powder, smoked paprika, salt, black pepper, and 1 tbsp lime juice until evenly coated.
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