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Chili Lime Shrimp Bowl

A light and refreshing Chili Lime Shrimp power bowl drenched in my famous Chili Lime sauce. It is Whole30, Paleo and Keto compliant.

  • Total Time: 20 minutes
  • Yield: 2 people 1x


  • 2 cups cooked cauliflower
  • 1 tbsp olive oil
  • 1 cup cooked shrimp
  • 1 grilled zucchini (cut into fourths)
  • 34 grilled peppers
  • 2 slices of grilled red cabbage
  • 2 tbsp of chili lime sauce
  • 1 Cup mayo
  • 1 tsp lime juice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp lime zest



  1. Turn on grill to 400°F.
  2. Slice the zucchini into fourths.
  3. Thaw the shrimp and clean the mini peppers.
  4. Add the shrimp, mini peppers, red cabbage and zucchini to the grill. Cook until desired doneness.
  5. In a skillet, add 2 cups of cauliflower to cook over medium heat with 1 tbsp olive oil.
  6. While everything is cooking, mix up the chili lime sauce. Add the mayo to a mixing bowl along with the lime juice, chili powder, salt, pepper, and lime zest.
  7. Add the cooked cauliflower to the bottom of a bowl and start building your power bowl by adding on the 1/2 cup of grilled shrimp, peppers, zucchini and cabbage to each bowl. Top with the chili lime sauce and enjoy

Chili Lime Sauce

  1. Add 1 cup mayo into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 – 1 tsp lime juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy.
  2. Add in the lime juice, zest, salt and pepper to the mayo and mix until combined with a spoon
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Main Dish