Shrimp Buddha Bowls with cilantro lime cauliflower rice and cabbage mango slaw make a nourishing and satisfying meal prep option.
Plus, this recipe is paleo, Whole30, gluten free, and keto-friendly. Buddha bowls for everyone!
What is a buddha bowl?
Originally, I was going to label this recipe a “burrito bowl”, but somehow that didn’t quite fit with the whole recipe to me. So I finally decided to ask Google what a buddha bowl was, because frankly I had no idea what made a recipe worthy for the title.
From my light internet research, it seems that buddha bowls are just a bunch of foods that can be prepped and stored together. AKA meal prep bowls.
So feel free to pop into the comments to correct my minuscule amount of research.
But in the meantime, I’m pretty sure this shrimp and veggie smorgasbord perfectly fits the “meal prep bowl” label.
Why this recipe works so well for meal prep
The biggest reason I LOVE this recipe for meal prep is that it’s just as good cold as it is warm. Think about it — shrimp is one of those versatile protein options that’s commonly eaten both cold or hot. Whoop whoop!
Besides that, since these shrimp buddha bowls are meant to be, well, bowls, everything getting jumbled up together also doesn’t matter too much. Toss everything together and take it on the go. Perfect!
That’s what buddha bowls are all about.
How to customize your buddha bowl
The beauty of meal prep / buddha bowls is that you can tweak them any way you want to! Add different veggies, work in new toppings, whatever strikes your fancy.
Here are a few of my ideas:
- Grill some sliced onions and bell peppers for a fajita-style spin
- Top with diced avocado
- Make some fresh pico de gallo and add it in to the finished bowls
- Top with chimichurri
- Top with chipotle mayo
More meal prep recipes
- Whole30 Skillet Steak Fajitas
- Thai Shrimp Curry Noodle Bowls
- Easy Tuna Burgers
- Shrimp Gazpacho with Avocado Relish
- Chinese Chicken Salad with Sesame Ginger Dressing
Fresh and colorful, these Shrimp Buddha Bowls cram a lot of variety into one meal. Add chopped cilantro or cubed avocado as a garnish for these Whole30, paleo, and gluten free bowls!
For the cilantro cauliflower rice:
- 2 teaspoons extra virgin olive oil
- 1 large head cauliflower
- 2 limes, juiced (about 1/4 cup)
- 1/3 cup chopped cilantro
For the spicy shrimp:
- 2 teaspoons extra virgin olive oil
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
For the cabbage and mango slaw:
- 1 mango, peeled and thinly sliced
- 1 cup cabbage, thinly sliced
- 1 tablespoon rice vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For garnish (all optional):
- Chopped fresh cilantro
- Green onions
- Heat olive oil in a large skillet over medium heat. Pulse the cauliflower florets in a food processor until broken down to a rice-like texture. Add the riced cauliflower to the skillet and cook for about 2 minutes, stirring every 30 seconds. Add the limes and cilantro, stirring until just combined. Transfer to a large bowl or storage container.
- Wipe out the skillet and add the olive oil for the shrimp. Pat the shrimp dry and place in a medium-sized bowl. In a small dish, mix the chili powder, paprika, garlic powder, cayenne, and sea salt. Pour the spice mixture into the bowl with the shrimp and toss until the shrimp are coated. Add the shrimp to the skillet and cook for about 5 minutes, stirring occasionally, until shrimp are no longer translucent. Remove from heat.
- In a large bowl, add the mango, cabbage, rice vinegar, salt, and black pepper. Toss to combine.
- To serve, divide cauliflower rice, shrimp, and slaw between 4 bowls. Garnish with cilantro, green onions, or avocado. Eat immediately or refrigerate in a sealed container for up to 3 days.
Keywords: Shrimp Buddha Bowls