Dairy Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Total time50 min

Prep time20 min

Cook time20 min

Dairy Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Smoky, spicy, and loaded with color, these bowls deliver serious restaurant-level flavor using nothing but whole, clean ingredients. The shrimp get a bold rub of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those irresistible charred edges in just a few minutes. Cauliflower rice stands in for the grain base, pulsed in a food processor and pan-roasted until the edges turn lightly golden — it's surprisingly satisfying and soaks up all that smoky, lime-bright goodness. A quick lime-dressed slaw of red cabbage and carrots adds crunch and a little tang that cuts right through the heat, while creamy sliced avocado ties everything together without a drop of dairy in sight. Every component is built entirely from avocado oil, fresh produce, and spices, so there's nothing hidden to worry about — no butter, no cream, no sneaky dairy additives. The whole thing comes together in one skillet and a food processor, making it an impressive weeknight bowl that looks far more complicated than it actually is.

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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
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
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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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