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Spicy Shrimp & Cauliflower Rice Bowls - Fast, Flavorful, and Light

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the shrimp: 1 pound large shrimp, peeled and deveined (tail on or off)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4–1/2 teaspoon red pepper flakes (to taste)
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Zest of 1 lime + juice of 1/2 lime
  • For the cauliflower rice: 1 medium head cauliflower (or 4 cups riced cauliflower)
  • 1 tablespoon olive oil or avocado oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • Juice of 1/2 lime
  • 2 tablespoons chopped cilantro (optional)
  • For serving and toppings: 1 avocado, sliced or diced
  • 1 small cucumber, thinly sliced or diced
  • 1 cup cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • Extra lime wedges
  • Hot sauce or a creamy drizzle (Greek yogurt + lime + pinch of salt)

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, combine chili powder, smoked paprika, garlic powder, cumin, red pepper flakes, salt, pepper, lime zest, and olive oil. Toss shrimp to coat. Set aside for 10 minutes while you start the rice.
  2. Rice the cauliflower: If using a whole head, cut into florets and pulse in a food processor until rice-like. Work in batches to avoid mush. If using pre-riced cauliflower, you’re ready to cook.
  3. Cook the cauliflower rice: Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic and cook 30 seconds. Stir in cauliflower rice, salt, and pepper. Sauté 5–7 minutes, stirring often, until tender with a bit of bite. Finish with lime juice and cilantro. Transfer to bowls or keep warm.
  4. Sear the shrimp: Heat a large skillet over medium-high. Add a light drizzle of oil if the pan looks dry. Arrange shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque with a light sear. Squeeze over the lime juice. Do not overcook.
  5. Assemble the bowls: Spoon cauliflower rice into bowls. Top with shrimp, avocado, cucumber, tomatoes, and green onions. Add a dollop of the creamy lime yogurt or your favorite hot sauce. Serve with extra lime wedges.
  6. Taste and adjust: Add a pinch of salt, more lime, or extra chili flakes to get the flavors just right.