Mold Detox Friendly Whole30 Cilantro-Lime Shrimp Cauliflower Rice Bowls
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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
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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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