Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it actually did. Shrimp gets tossed in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where it picks up a gorgeous char in just a few minutes. The base is cauliflower rice cooked until the edges go lightly golden — tender, subtly nutty, and a genuinely satisfying swap for the grain version. 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 cured or processed additives, so there's no need to scrutinize labels or worry about hidden preservatives sneaking in through a spice blend or pre-marinated protein. Fresh shrimp, whole vegetables, avocado oil, and real spices do all the heavy lifting. Finish with a squeeze of lime and a handful of cilantro, and dinner is done.
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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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