Mushroom Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Bold, smoky, and loaded with color, these bowls deliver serious restaurant energy from a completely clean ingredient list. The shrimp get coated in a punchy blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those irresistible charred edges in just a few minutes per side. Underneath sits golden, lightly crisped cauliflower rice — cooked in avocado oil until the edges catch just enough heat to give it real texture rather than that steamed, soggy fate cauliflower rice so often meets. A bright lime-dressed slaw of red cabbage and shredded carrots adds crunch and acidity that cuts right through the richness of the sliced avocado on top. Every single component is naturally free of fungi and fungal derivatives, so there's no need to audit labels or swap anything out — the recipe just works as written. It's the kind of bowl that looks impressive enough for company but comes together on a single skillet on a weeknight, which is honestly the best kind of cooking there 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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