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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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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