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 a gorgeous char in just a few minutes. Underneath, cauliflower rice is cooked until the edges go lightly golden — tender but never mushy — giving you that satisfying base without any grains. A bright lime-dressed slaw of red cabbage and shredded carrots adds crunch and acidity that cuts right through the heat, and creamy sliced avocado ties everything together. Every single component is built from whole, recognizable ingredients, so there's no need to scan labels for hidden sesame oil or tahini-based sauces that sneak into so many bowl recipes. Avocado oil does all the heavy lifting here, keeping the cook clean and the flavors sharp. It's the kind of weeknight dinner that looks impressive, eats even better, and leaves zero doubt about what went into it.
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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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