Smoky, spicy, and loaded with color, these bowls are the kind of meal that looks like it took serious effort but comes together in a single skillet. Shrimp get tossed in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot pan, where they develop a lightly charred crust that's genuinely hard to stop eating. The cauliflower rice is cooked in the same skillet until the edges turn golden, giving it a satisfying, almost nutty bite that makes you forget you're not eating grains. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, while creamy sliced avocado ties everything together. Every single component here is naturally free of beef and any beef-derived ingredients, so there's no label-reading or substitution gymnastics required. This is a complete, protein-packed bowl that works just as well for a weeknight dinner as it does for meal prep — the slaw and cauliflower rice hold up beautifully. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got something that tastes like it came from a fast-casual restaurant, made entirely in your own kitchen.
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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.
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