Tree Nut Free Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls
Smoky, spicy, and loaded with color, these bowls deliver serious restaurant energy with nothing but clean, whole ingredients. The shrimp get a bold coating of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those irresistible charred edges in just a few minutes. Underneath it all, cauliflower rice is cooked until lightly golden and tender — a surprisingly satisfying base that soaks up every drop of flavor. A bright lime-dressed slaw of red cabbage and shredded carrots adds crunch and freshness, while creamy sliced avocado ties the whole bowl together. Every ingredient here is naturally free of tree nuts, so there's no need to scan labels or swap anything out — it all just works as written. This is the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with straightforward pantry spices and a single skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!