Nutmeg 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 a serious treat without any of the fuss. 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 a gorgeous char in just a few minutes per side. The cauliflower rice is cooked in the same pan until the edges turn lightly golden, giving it a nutty, satisfying bite 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 spice in this recipe is straightforward and easy to verify, which is great news if you're navigating a sensitivity to warming spices like nutmeg that tend to sneak into spice blends and pre-made seasonings. Building your own spice mix from scratch here means you stay in complete control of what goes into the bowl. Finish with fresh cilantro and a squeeze of lime and you've got a restaurant-worthy meal that's as clean and vibrant as it looks.
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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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