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 those irresistible charred edges in just a few minutes. The base is cauliflower pulsed down to fluffy, golden rice in a food processor — no grains, no fillers, just real vegetable goodness that crisps up beautifully in the pan. A bright lime-dressed slaw of red cabbage and shredded carrots adds crunch and a little tang that cuts right through the heat. Creamy sliced avocado ties everything together and makes each bowl feel genuinely satisfying and complete. Every single component here is naturally free of animal-derived thickeners or setting agents, so there's nothing hidden to stress about — just clean, whole ingredients from start to finish. Pile it all up, squeeze on an extra wedge 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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