Chili Lime Shrimp Bowl Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs Cajun seasoning, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper and 1 tbs fresh lime juice. Toss shrimp to coat evenly. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill or pan-sear shrimp

Heat a grill pan or skillet over medium-high heat until hot. Add a light brush of oil if using a skillet. Cook shrimp in a single layer 2–3 minutes per side until opaque and slightly charred at the edges. Remove from heat and set aside, keeping warm.

If using whole cauliflower, pulse florets in a food processor until rice-sized pieces form (about 1/2–1 inch). Heat 1 tbs butter or olive oil in a large nonstick skillet over medium heat. Add riced cauliflower, season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 6–8 minutes until just tender and slightly golden. Stir in 2 tbs chopped cilantro off heat. Taste and adjust seasoning.

Preheat oven to 425°F (220°C). On a baking sheet toss 1 cup zucchini, 1 cup red bell pepper, and 1/2 cup red onion with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp dried oregano. Spread in an even layer and roast 15–18 minutes, shaking pan halfway, until vegetables are tender and edges are caramelized. Keep warm.

In a bowl combine 1 cup shredded green cabbage, 1 cup shredded red cabbage, 2 tbs sliced green onion, 1 tbs fresh lime juice and 1/4 tsp salt. Toss well and let sit 5 minutes to slightly wilt and marry flavors.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs fresh lime juice, 1 tsp lime zest, 1 tsp minced chipotle in adobo (or 1 tsp chili paste), 1 tsp minced garlic, 1/2 tsp smoked paprika and 1/4 tsp salt. Thin with up to 1 tsp water if needed to reach a drizzling consistency. Taste and adjust heat or acidity.

Divide cauliflower rice among 2 bowls (about 2 cups riced cauliflower per bowl). Arrange roasted veggies, cabbage mix and grilled Cajun shrimp in sections on top of the rice. Drizzle chili lime aioli over the shrimp and cabbage. Garnish with 2 tbs fresh cilantro, sliced avocado if using, a sprinkle of extra chili flakes to taste and lime wedges on the side.

Serve immediately while shrimp and roasted veggies are warm. Leftover components store separately in airtight containers in the refrigerator for up to 3 days; reheat shrimp briefly and refresh cabbage before serving.