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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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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