Hazelnut Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that feels like a serious treat without any of the fuss. Large shrimp get coated in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne, then seared in avocado oil until they're pink, slightly charred at the edges, and absolutely irresistible. The cauliflower rice is cooked in the same skillet until golden and tender, giving it a nutty depth that makes you forget you're not eating grains. A bright lime-dressed slaw of red cabbage and carrots adds crunch and freshness, while creamy sliced avocado ties everything together. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just clean, whole-food cooking from start to finish. It's a complete, satisfying meal in one bowl, and the layered flavors make it feel far more involved 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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