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    Home » Dinner Recipes

    Jun 11, 2019 · Modified: Mar 9, 2023 by Chelsea Joy · This post may contain affiliate links · This blog generates income via ads

    Whole30 Shrimp Buddha Bowls

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    Shrimp Buddha Bowls with cilantro lime cauliflower rice and cabbage mango slaw make a nourishing and satisfying meal prep option.

    Plus, this recipe is paleo, Whole30, gluten free, and keto-friendly. Buddha bowls for everyone!

    Shrimp Buddha Bowls styled on a plate garnished with limes

    What is a buddha bowl?

    Originally, I was going to label this recipe a "burrito bowl", but somehow that didn't quite fit with the whole recipe to me. So I finally decided to ask Google what a buddha bowl was, because frankly I had no idea what made a recipe worthy for the title.

    From my light internet research, it seems that buddha bowls are just a bunch of foods that can be prepped and stored together. AKA meal prep bowls.

    Perfect, yeah?

    • Paleo Shrimp Buddha Bowls styled on a plate garnished with limes
    • 3 Whole30 Shrimp Buddha bowls garnished with forks and limes
    Closeup of spicy shrimp, part of shrimp Buddha bowls

    So feel free to pop into the comments to correct my minuscule amount of research.

    But in the meantime, I'm pretty sure this shrimp and veggie smorgasbord perfectly fits the "meal prep bowl" label.

    Spicy shrimp and cabbage mango slaw on a dark plate

    Why this recipe works so well for meal prep

    The biggest reason I LOVE this recipe for meal prep is that it's just as good cold as it is warm. Think about it — shrimp is one of those versatile protein options that's commonly eaten both cold or hot. Whoop whoop!

    Besides that, since these shrimp buddha bowls are meant to be, well, bowls, everything getting jumbled up together also doesn't matter too much. Toss everything together and take it on the go. Perfect!

    That's what buddha bowls are all about.

    • Closeup of spicy shrimp and cabbage mango slaw
    • 3 Shrimp Buddha bowls garnished with forks and limes

    How to customize your buddha bowl

    The beauty of meal prep / buddha bowls is that you can tweak them any way you want to! Add different veggies, work in new toppings, whatever strikes your fancy.

    Here are a few of my ideas:

    • Grill some sliced onions and bell peppers for a fajita-style spin
    • Top with diced avocado
    • Make some fresh pico de gallo and add it in to the finished bowls
    • Top with chimichurri
    • Top with chipotle mayo
    Paleo Shrimp Buddha Bowls styled on a plate garnished with limes

    More meal prep recipes

    • Whole30 Skillet Steak Fajitas
    • Thai Shrimp Curry Noodle Bowls
    • Easy Tuna Burgers
    • Shrimp Gazpacho with Avocado Relish
    • Chinese Chicken Salad with Sesame Ginger Dressing
    Print

    📖 Recipe

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    3 Shrimp Buddha bowls garnished with forks and limes

    Shrimp Buddha Bowls

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Chelsea at DoYouEvenPaleo.net
    • Prep Time: 30 minutes
    • Cook Time: 7 minutes
    • Total Time: 37 minutes
    • Yield: 4 servings 1x
    • Category: Entree
    • Method: Stovetop
    • Cuisine: American
    Print Recipe
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    Description

    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!


    Ingredients

    Scale

    For the cilantro cauliflower rice:

    • 2 teaspoons extra virgin olive oil
    • 1 large head cauliflower
    • 2 limes, juiced (about ¼ cup)
    • ⅓ cup chopped cilantro

    For the spicy shrimp:

    • 2 teaspoons extra virgin olive oil
    • 1 ½ pounds raw shrimp, peeled and deveined
    • 2 teaspoons chili powder
    • 2 teaspoons paprika
    • ½ teaspoon garlic powder
    • ½ 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
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper

    For garnish (all optional):

    • Chopped fresh cilantro
    • Green onions
    • Avocado

    Instructions

    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

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

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    1. Tiffany says

      June 14, 2019 at 9:51 pm

      Omg I love shrimp! This recipe is good. I'll definitely try this! Thanks for sharing ♥️ ♥️ Let me know if you are interested in doing collabs! xx

      Reply
      • Chelsea says

        June 17, 2019 at 11:47 am

        Thank you, Tiffany! <3

        Reply

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