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+ servings
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer, Main Dish
Servings: 2 people
Author: Ashley McCrary


  • 2 cups cooked cauliflower
  • 1 tbsp olive oil
  • 1 cup cooked shrimp
  • 1 grilled zucchini cut into fourths
  • 3-4 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



  • Turn on grill to 400°F.
  • Slice the zucchini into fourths.
  • Thaw the shrimp and clean the mini peppers.
  • Add the shrimp, mini peppers, red cabbage and zucchini to the grill. Cook until desired doneness.
  • In a skillet, add 2 cups of cauliflower to cook over medium heat with 1 tbsp olive oil.
  • 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.
  • 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

  • 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.
  • Add in the lime juice, zest, salt and pepper to the mayo and mix until combined with a spoon