Cinnamon Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Smoky, bold, and genuinely satisfying, these shrimp bowls are the kind of weeknight dinner that feels like way more effort than it actually is. The shrimp get coated in 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. Underneath it all, cauliflower rice is cooked until the edges go golden and nutty — a surprisingly hearty base that holds its own against all that smoky heat. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, while creamy sliced avocado ties everything together. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and flavorful win — every spice in the blend is listed and accounted for, with no hidden warming spices or pre-mixed seasoning packets to second-guess. The whole thing comes together in one skillet and a food processor, which means less cleanup and more time actually enjoying dinner.
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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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