Paleo Shrimp Taco Bowls with Cilantro Lime Cauliflower Rice |

Paleo Shrimp Taco Bowl

This Paleo Shrimp Taco Bowl brings you all the best flavors of a smokey shrimp taco in an easy deconstructed bowl. It's loaded with veggies, gluten-free, and Whole30 friendly, plus it comes with lots of options to customize it.
Course Main Course
Cuisine Fish, Gluten-Free, Paleo, Veggies, Whole30
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 373 kcal


For the shrimp:

  • 1.5 lb shrimp any size, peeled and deveined
  • 2 tbsp avocado oil
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp chipotle powder

For the veggies:

  • 1 bunch kale tough stems removed and chopped
  • 1/2 cup water
  • 2 cups red cabbage thinly sliced
  • 1 small bunch radishes thinly sliced
  • 1 avocado pitted and sliced
  • garnishes limes, cilantro, pickled red onions

For the Creamy Chipotle Lime Sauce:

  • 6 oz sheep yogurt or goat yogurt or Greek yogurt, full-fat
  • Zest of 1 lime
  • 1/2 tsp chipotle powder
  • Dash of hot sauce optional
  • Sea salt to taste


  1. Cook the greens. In a large cast iron skillet over medium-high heat, add the kale and about 1/2 cup water. Put a lid on it, and steam the kale for 5 to 7 minutes until it's tender. Remove to a bowl and dump out any water, then dry the pan with a paper towel.
  2. Make the Cilantro Lime Cauliflower Rice. (See other recipe card below.) Remove to a bowl, then cook the shrimp.
  3. Cook the shrimp. Place the shrimp in a medium bowl, then drizzle with 2 teaspoons of the avocado oil. Toss with your hands or a spoon so it's well-coated. Then, sprinkle on the ancho chile powder, smoked paprika, garlic powder, thyme, and chipotle powder. Toss again until the shrimp are well-coated. Heat the skillet over medium-high heat and add 1 tablespoon of avocado oil. Lay the shrimp in a single layer and cook for 1-2 minutes a side, depending on how big they are. You may need to do this in two batches so the shrimp don't get crowded in the skillet and get soggy.
  4. Make the Creamy Chipotle Lime Sauce. In a small bowl, stir together the yogurt, lime zest, chipotle powder, and optional hot sauce. Taste and adjust seasonings with sea salt.
  5. Assemble your bowls. To each bowl, add some kale, cauliflower rice, and shrimp. Top with red cabbage, radishes, and avocado, a drizzle of the Creamy Chipotle Lime Sauce, plus any garnishes you'd like. I suggest lime wedges, cilantro, and pickled red onions. Or, serve this family style in the skillet you cooked it in by adding everything back into the pan and letting everyone create their own.

Recipe Notes

To make this 100% dairy-free and Whole30, swap the yogurt out for a healthy mayo or omit the Creamy Chipotle Lime Sauce and use guacamole instead.

To carb this up, swap the cauliflower rice for white or brown rice.

If you don't like shrimp, use chicken instead.

Nutrition Facts
Paleo Shrimp Taco Bowl
Amount Per Serving
Calories 373 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Cholesterol 430mg143%
Sodium 1383mg58%
Potassium 728mg21%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 3g3%
Protein 42g84%
Vitamin A 4360IU87%
Vitamin C 76.4mg93%
Calcium 368mg37%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.