Red Meat Allergy Friendly Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Total time50 min

Prep time20 min

Cook time20 min

Red Meat Allergy Friendly Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Smoky, spicy, and loaded with color, these bowls deliver serious flavor without a single bite of red meat in sight. 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 those gorgeous charred edges in just a few minutes. The base is cauliflower rice cooked until lightly golden, giving you that satisfying grain-bowl feel without any actual grains. A bright lime-dressed slaw of red cabbage and carrots adds crunch and freshness, while creamy sliced avocado ties everything together. For anyone navigating a red meat allergy, this kind of recipe is a weeknight lifesaver — every ingredient is straightforward, and there's no guesswork about hidden beef or pork derivatives lurking in a sauce or seasoning blend. It comes together in one skillet with simple pantry spices, which means less cleanup and more time actually enjoying dinner. Fresh lime wedges and cilantro at the end make it feel like something you'd order at a really good fast-casual spot — except you made it yourself.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
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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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