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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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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