Spicy Chipotle Shrimp Bowl

Simple, easy, and beyond tasty. This spicy chipotle shrimp bowl recipe is perfect for heat loving seafood fans who are crunched for time.

Easily done in under an hour (and potentially done in under 30 minutes if you’re efficient :), this is another easy recipe to add to the weekly rotation.

My wife and I stumbled upon a similar recipe when we were finishing up whole30. **Disclaimer** this particular recipe isn’t “technically” whole30 because you can find sugar inside most cans of chipotle peppers in adobo sauce. That said, you can make your own chipotle peppers in adobo sauce if you’re so inclined.

Other adaptations we made to be more in line with whole30 eating, included changing the regular white rice to cauliflower rice, and using fat from condensed coconut milk instead of greek yogurt.

Yes, I know it’s not perfect, but it’s pretty close.

If you like this recipe, there’s plenty more healthy dinner options where this came from.

Spicy Chipotle Shrimp Bowl

Spicy chipotle shrimp bowl served with cilantro cauliflower rice, sautéed vegetables and avocado cream sauce.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 26 minutes
Course Dinner
Servings 4 people


Chipotle marinade

  • 8 cans chipolte peppers in adobo sauce
  • 2 cloves garlic
  • 4 tbs olive oil
  • 1 tps cinnamon

Avocado cream sauce

  • 1 avocado
  • 1/4 cup coconut fat use the fat from condensed coconut milk
  • 1/2 cup salsa verde
  • 1 lime
  • 1 clove garlic

Cilantro lime cauliflower rice

  • 24 oz cauliflower rice
  • 1/4 cup cilantro
  • 1 lime juiced

Bowl ingredients

  • 2 lbs shrimp
  • 2 red bell pepers diced
  • 1 red onion diced
  • 1 tbs olive oil


Chipotle marinade

  • Place all chipotle marinade ingredients in a blender and puree on high until smooth.
  • Place the peeled shrimp in a bag or container and cover entirely with the chipotle marinade. Set aside for up to 4 hours.

Avocado Cream Sauce

  • Place all avocado cream sauce ingredients in a blender and puree on high until smooth. Set aside for serving.

Cilantro lime cauliflower rice

  • Heat 1 tbs of olive oil to a sauté pan.
  • Put all of the cauliflower rice in the pan and sauté.
  • While the rice is cooking, add in the lime juice and chopped cilantro
  • Cook for 3-5 minutes until the cauliflower has softened to a "cooked rice" consistency.
  • Remove and set aside.


  • Heat another 1 tbs of olive oil to the sauté pan.
  • Add chopped peppers and onion into a pan and sauté for 2-4 minutes.
  • Set aside and combine with cauliflower rice.


  • Heat another 1 tbs of olive oil to the sauté pan.
  • Remove shrimp from bag/container and transfer into the pan. Try to drain as much marinade off the shrimp as possible, while still leaving a light coating (too much and you'll be braising your shrimp, too little and there will be no marinade left).
  • Cook for 2-4 minutes until all shrimp are cooked through.
  • Use a slotted spoon to remove shrimp from the pan, separating the cooked shrimp from the majority of the marinade.

Spicy shrimp chipolte bowl

  • Layer the cilantro lime cauliflower rice / vegetable mix on the bottom of the bowl.
  • Place shrimp and as much extra chipotle sauce as desired on top (be careful... it's spicy, you won't need much or potentially any extra).
  • Drizzle avocado cream sauce on top.
  • Serve immediately!


This is one spicy meal! Using a mild salsa verde definitely helps cool down the avocado cream sauce, which is a MUST when dealing with that many chipotle peppers in adobo sauce.
If it's summer time and you're able to grill the shrimp instead of sauté them, that's another way to "cool" these off a bit as you'll lose some marinade in the grill. All depends on your personal (heat) preferences.
Either way, enjoy this south western style shrimp bowl!