Smoky, spicy, and loaded with color, these bowls deliver serious restaurant energy from a completely clean ingredient list. The shrimp get coated in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they pick up those irresistible charred edges in just a few minutes. Cauliflower florets are pulsed into rice-sized grains and pan-toasted until lightly golden, giving you that satisfying base without any grain at all — which means no rye, no wheat, no grains of any kind to navigate. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado ties everything together. Every single ingredient here is whole and recognizable, so there's no label-reading anxiety or hidden fillers to worry about. It's the kind of bowl that looks impressive enough to serve to guests but comes together fast enough for a weeknight dinner you'll actually look forward to making.
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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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