Chicken Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Total time50 min

Prep time20 min

Cook time20 min

Chicken Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it actually 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 develop a lightly charred crust in just a few minutes per side. The base is cauliflower pulsed down to fluffy, golden-edged rice — no grains, no filler, just pure vegetable goodness that soaks up every drop of flavor. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado brings everything into balance. Every single component is built from whole, recognizable ingredients, so there's no need to scan labels or second-guess what's in the bowl. It's a complete, satisfying meal that happens to be completely free of poultry without ever feeling like something is missing.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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