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. 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 a gorgeous char in just a few minutes. Underneath it all, cauliflower rice is cooked until golden at the edges — tender and satisfying without any of the heaviness of a grain base. 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 citric acid sensitivity, this recipe is a genuinely clean option — every ingredient is whole and unprocessed, with no packaged sauces, seasoning blends, or bottled dressings that might sneak in hidden additives. The heat and depth come entirely from dried spices and fresh lime juice, so you know exactly what you're working with. It's the kind of bowl that proves eating around a restriction doesn't mean eating around flavor.
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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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