BHA & BHT Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Smoky, spicy, and loaded with color, these bowls deliver serious restaurant-level flavor using nothing but whole, recognizable ingredients. The shrimp get coated in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those irresistible charred edges in just a few minutes. Cauliflower blitzed into rice-sized grains stands in as a light, golden base that soaks up every drop of those smoky pan juices. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, while creamy sliced avocado brings everything into balance. The beauty of cooking from scratch with simple spices and avocado oil is that you sidestep the synthetic preservatives that sneak into so many bottled sauces, spice blends, and pre-marinated proteins at the store. Every component comes together fast, and the whole assembly is as visually stunning as it is satisfying — bright purple, orange, green, and pink all in one bowl.
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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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