Sesame Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
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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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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