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3 Shrimp Buddha bowls garnished with forks and limes

Shrimp Buddha Bowls

  • Author: Chelsea at
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American


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
  • Avocado


  1. 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.
  2. 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.
  3. In a large bowl, add the mango, cabbage, rice vinegar, salt, and black pepper. Toss to combine.
  4. 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