Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it did. Large shrimp get tossed in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop a lightly charred crust in just a few minutes. Cauliflower florets are pulsed into fluffy, grain-sized pieces and pan-roasted until golden at the edges — a genuinely satisfying base that holds up to all the toppings without turning soggy. 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 naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-checking required — just real, whole food from start to finish. It's the kind of bowl that earns a permanent spot in your rotation, whether you're cooking for a crowd or just meal-prepping for the week ahead.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
