Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it 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 gorgeous charred edges 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 bite 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 component is naturally free of eggs — no binders, no aioli, no hidden emulsifiers — so the whole bowl comes together without any substitutions or workarounds. Fresh cilantro and extra lime wedges at the end make it feel restaurant-worthy, even on a Tuesday night.
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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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