Anti Inflammatory Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Smoky, spicy, and loaded with color, these bowls deliver serious flavor without a single ingredient that works against your body. The shrimp get a bold rub of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those lightly charred edges that make every bite feel like a restaurant-level win. Cauliflower rice stands in for grains beautifully here — pulsed fresh and pan-roasted until the edges turn golden, it has way more texture and flavor than anything that comes out of a freezer bag. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness that cuts right through the heat of the shrimp. Creamy sliced avocado ties everything together, bringing the kind of healthy fat that actually supports an anti-inflammatory approach rather than undermining it. Every component — avocado oil, fresh lime, whole vegetables, clean spices — is intentional, with nothing processed or inflammatory sneaking in through the back door. This is the kind of bowl that makes eating well feel genuinely exciting rather than like a compromise.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 2 tbsp avocado oil
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 tbsp fresh lime juice
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 tbsp fresh lime juice
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 2 ripe avocados, halved, pitted, and sliced
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (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.
- 2
In a large mixing bowl, combine the shrimp with the chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, cayenne, and 1 tbsp lime juice. Toss until every shrimp is evenly coated, then set aside to marinate for 10 minutes at room temperature.
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