An artfully arranged rice bowl is a hearty meal that’s packed with a variety of colors, flavors, textures, and even temperatures. The thing is, the good stuff usually sits on top of a packed bed of rice, which could push your carbs over the edge if you’re trying to keep them low. Riced cauliflower is an easy substitute that creates just as satisfying a bowl as the real thing. While it looks like a lot of effort, this shrimp and cauli-rice bowl recipe comes together in just a few minutes.
Warm spiced shrimp against cool greens, crunchy radish, creamy avocado, and bright citrusy slaw is everything you’re craving in one bowl. Make it once, and it will work its way into your regular rotation.
Preheat your oven to 375 degrees. In a bowl, combine the avocado oil, lime juice, chili powder, paprika, cumin, oregano, garlic powder, onion powder, black pepper and salt. Toss the shrimp in the mixture and allow it to marinate for 5-10 minutes.
Place the shrimp on a sheet pan or glass baking dish sprayed with avocado oil. Roast in the oven for 5-6 minutes, or until the shrimp are just pink and opaque.
Layer your bowls with the arugula, citrus slaw, cauliflower rice and shrimp.
Top with your favorite toppings like sliced radishes, avocado and lime, and a drizzle of olive oil.
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.