Oats Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Smoky, spicy, and loaded with color, these bowls deliver serious weeknight energy without a single grain in sight. The shrimp get a bold marinade 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. Cauliflower florets pulsed down to rice-sized pieces stand in beautifully as the base — cooked until golden and tender, they soak up every bit of flavor without turning mushy. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado ties the whole bowl together. Every ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution gymnastics required — just clean, whole-food cooking from start to finish. This is the kind of meal that looks like it came from a fast-casual restaurant but comes together in your own kitchen with straightforward technique and pantry-friendly spices.
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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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