Smoky, spicy, and loaded with fresh color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it actually 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 pick up a gorgeous char in just a few minutes. The base is cauliflower pulsed down to fluffy, golden rice — no grains, no fillers, just real food that cooks up beautifully in the same pan. A bright lime-dressed slaw of red cabbage and shredded carrots adds crunch and acidity that cuts right through the heat, while creamy sliced avocado ties everything together. Every single component here is naturally free of yeast — no bread, no vinegar-based sauces, no fermented anything — so you can build a deeply satisfying bowl without scanning labels or making substitutions. It's the kind of recipe that proves eating around yeast doesn't mean eating bland, and the smoky-citrus payoff is absolutely worth firing up the stove.
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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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