Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like you put in way more effort than you 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 pick up a gorgeous char in just a few minutes. The cauliflower rice is cooked in the same pan until the edges turn lightly golden, giving it a nutty, satisfying base that holds up beautifully under all those toppings. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado ties everything together. Every single ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no coconut milk — so there's no need to swap or substitute a thing. Fresh lime juice does all the heavy lifting in the dressing and the marinade, keeping the flavors punchy and clean without relying on anything that could be a concern. Finish with a handful of cilantro and an extra squeeze of lime, and dinner is done.
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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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