Whole 30 Whole30 Cilantro-Lime Shrimp Cauliflower Rice Bowls

Total time35 min

Prep time15 min

Cook time20 min

Whole 30 Whole30 Cilantro-Lime Shrimp Cauliflower Rice Bowls

Bright, zesty, and genuinely satisfying, this bowl delivers everything you want from a weeknight dinner without a single ingredient that would derail your reset. Plump shrimp get tossed in a smoky blend of cumin, chili powder, and smoked paprika before hitting a hot skillet, where they cook up pink and perfectly caramelized in just a few minutes. The base is cauliflower pulsed down to fluffy, rice-sized grains and sautéed with garlic, fresh cilantro, and a squeeze of lime — it's the kind of swap that actually earns its place on the plate. A simple three-ingredient lime drizzle made with avocado oil and cumin ties everything together with a bright, punchy finish. Creamy sliced avocado on top adds richness that makes the whole bowl feel indulgent even though every component is completely clean. Each serving comes together from real, whole ingredients with no hidden sugars, grains, or off-plan additives to worry about. This one makes four generous bowls, so it's just as useful for meal prep as it is for getting dinner on the table fast.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
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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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