Smoky, spicy, and loaded with color from real whole ingredients, these bowls are the kind of weeknight dinner that feels like a restaurant order without any of the ingredient guesswork. Every component — the chipotle-rubbed shrimp, the golden cauliflower rice, the bright lime slaw — gets its flavor from spices, citrus, and avocado oil rather than anything artificial. That matters more than it sounds, because pre-seasoned shrimp, bottled slaw dressings, and even some spice blends can sneak in synthetic dyes or additives you'd never expect. Here, you're building every layer from scratch, so what you see is genuinely what you get. The shrimp get a quick marinade in chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they pick up a lightly charred edge that tastes deeply smoky without any shortcuts. Creamy avocado and a tangy cabbage-carrot slaw cool everything down and add crunch in all the right places. It's a complete, satisfying bowl that proves clean eating doesn't have to mean boring eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
