Whole 30 Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Total time50 min

Prep time20 min

Cook time20 min

Whole 30 Whole30 Smoky Chipotle Shrimp Cauliflower Rice Bowls

Bold, smoky, and genuinely satisfying, these bowls deliver everything you want from a weeknight dinner without a single grain or added sugar in sight. The shrimp get tossed in a punchy 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 it all, cauliflower rice — pulsed fresh and pan-seared until the edges turn golden — gives you that hearty, filling base without any of the off-plan ingredients hiding in store-bought versions. A quick lime-dressed slaw of red cabbage and shredded carrots adds crunch and brightness, while creamy sliced avocado ties the whole bowl together. One of the trickier parts of eating this way is finding meals that feel indulgent rather than restrictive, and this one genuinely clears that bar. Everything comes together in about 30 minutes, and the recipe makes four servings, so it's just as useful for meal prep as it is for feeding a hungry table. Squeeze on an extra wedge of lime and scatter some cilantro over the top — you won't miss a thing.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Kroger Medium Shrimp Cooked Peeled & Deveined Tail On
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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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