Smoky, spicy, and loaded with color, these bowls deliver serious flavor without a single ingredient that could sneak in hidden additives. The shrimp get coated in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they pick up a gorgeous char in just a few minutes. Everything here is built from whole, recognizable ingredients — avocado oil, fresh lime juice, real spices — so there's no need to scrutinize a label or worry about flavor enhancers hiding in a seasoning packet. The cauliflower rice is pulsed fresh in a food processor and pan-toasted until the edges go golden, giving you that satisfying, slightly nutty base that makes the whole bowl feel complete. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, while creamy sliced avocado ties everything together. It's the kind of meal that looks impressive enough for company but comes together on a single skillet on a weeknight.
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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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