Smoky, spicy, and loaded with color, these bowls deliver serious restaurant-level satisfaction without a single ingredient that could throw your gut off track. The shrimp get a bold coating of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those gorgeous charred edges in just a few minutes. Cauliflower rice stands in for grains here — pulsed fresh in a food processor and pan-roasted until the edges turn golden — making this a genuinely filling base that's easy to digest. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado ties everything together with healthy fat. Every component is built from whole, recognizable ingredients — avocado oil, fresh lime juice, real spices — so there's no guesswork about what's actually in your bowl. The layered build means each bite hits differently: smoky heat from the shrimp, cool crunch from the slaw, and that rich, buttery avocado finish. It's the kind of meal that makes eating clean feel like a genuine treat rather than a compromise.
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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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