Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it did. Large shrimp get tossed in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they pick up a gorgeous char in just a few minutes. The base is cauliflower pulsed down to fluffy, golden rice — no grains, no fillers, just real food that cooks up beautifully in the same pan. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, while creamy sliced avocado ties everything together. Every single ingredient here is naturally free of stimulants, so there's nothing to scan labels for or swap out — it's all whole, clean produce, seafood, and spices. The layered textures and deep smoky heat make this feel indulgent even though it's completely stripped back. Squeeze a little extra lime over the top before you dig in and you'll wonder why you ever ordered takeout.
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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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