Rice Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Total time50 min

Prep time20 min

Cook time20 min

Rice Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Smoky, spicy, and loaded with color, these bowls deliver everything you want from a satisfying weeknight dinner without a single grain in sight. Cauliflower florets get pulsed in a food processor until they resemble coarse grains, then seared in a hot skillet until the edges turn lightly golden — it's a surprisingly convincing base that holds up beautifully under all the toppings. The shrimp are the real showstopper, coated in chipotle chili powder, smoked paprika, cumin, and a hit of cayenne before hitting a screaming-hot pan for that irresistible char. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado ties everything together. For anyone navigating a rice-free lifestyle, this kind of bowl can feel like a sacrifice — but the layered spice, the textural contrast, and the freshness of the cilantro and lime wedges make it feel genuinely indulgent. Every component is built from whole, recognizable ingredients, so there's no label-reading anxiety or hidden grains to worry about. This one earns a permanent spot in the weeknight rotation.

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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
Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Private Selection Extra Large Peeled & Deveined Raw Shrimp
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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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