Honey 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 way more effort than it actually is. 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 just enough char to taste like they came off a grill. The cauliflower rice is cooked in the same pan until the edges turn golden, giving it a nutty, slightly crispy texture that holds up beautifully under all those toppings. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, while creamy sliced avocado ties everything together. Every single ingredient here is naturally free of honey and sweeteners of any kind — no marinades to scrutinize, no store-bought sauces hiding anything unexpected. The whole build comes together with avocado oil, fresh lime juice, and spices you likely already have on hand, so there's nothing to swap or second-guess. It's a genuinely satisfying bowl that proves clean eating doesn't have to mean boring eating.
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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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