Chipotle Lime Shrimp Bowls

Low Carb Chipotle Lime Shrimp Bowls are full of flavor with cauliflower rice, bell peppers and avocado. Best of all, they're easy to customize and whole 30, paleo and keto friendly.

Servings 4
Author Kelly


  • 1 lb raw medium shrimp peeled, de-veined and tails removed
  • salt and black pepper to taste
  • 1 tablespoon chipotle peppers in adobo sauce , finely minced
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1/4 tsp smoked paprika
  • zest and juice of 1 lime
  • 2-3 bell peppers thinly sliced
  • 1 onion thinly sliced
  • 1 tablespoon avocado or olive oil divided
  • 1 tablespoon butter
  • To serve:
  • cauliflower rice
  • fresh cilantro
  • lime wedges
  • avocado slices or guacamole


  1. In a medium bowl, combine shrimp, salt, black pepper, chipotle peppers, chili powder, cumin, garlic powder, onion powder, paprika and lime. Set aside.

  2. Slice the onions and peppers.
  3. Heat 1 tablespoon oil and cook peppers and onions 4-5 minutes, stirring regularly, or until they're crisp-tender. Transfer to plate. Wipe down the pan as necessary.
  4. Heat butter and remaining oil in same skillet over medium heat. Working in batches, sear shrimp and cook for 2-3 minutes per side. Transfer to plate, and continue cooking remaining shrimp, adding more oil and /or butter as necessary. When all the shrimp is cooked add everything including the peppers back to the pan and tossing very gently until heated through. Add a splash of lime and adjust seasonings.
  5. Serve over cooked cauliflower rice with cilantro, lime wedges and avocado, if desired.