Chipotle BBQ Shrimp Bowl with Ranch Slaw


Chipotle BBQ Shrimp Bowl with Slaw is a recipe adapted from Half Baked Harvest cookbook.  You can swap the rice for cauliflower rice to make this low carb and grain free.



  • 1 cup plain non-fat Greek yogurt
  • 2 tbls cilantro pesto (or 3/4 cup fresh cilantro)
  • 1 tsp each onion powder, garlic powder, and salt
  • juice from 2 big limes
  • bag of kale/cabbage mix slaw
  • 1/2 cup canned corn kernels, drained


  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 tsp chipotle chilli powder
  • 2 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tbls olive oil
  • 4 cups cooked white, brown, or cauliflower rice


  • 1 medium sized pineapple, diced
  • 1 avocado, diced
  • 1 jalapeno, seeded and finely diced
  • juice and zest of 2 limes


  1. Make ranch sauce by combining all the ingredients except the kale slaw and corn in a mason jar.  Shake or stir to completely combine.
  2. To assemble slaw, add bag of kale slaw to a big bowl and add ranch sauce and corn.  Toss well to combine and coat everything evenly.  Season with salt and pepper as needed.
  3. To cook shrimp, pat the shrimp dry and toss with all the spices.
  4. Heat olive oil in large skillet over medium heat.  Add shrimp to pan (don’t over crowed the shrimp – you might need to do the shrimp in batches) and cook for 3 minutes approx each side. You want the shrimp to be pink and slightly charred. Remove from the heat.
  5. To make the salsa combine all ingredients in a bowl and mix well.
  6. Plate the rice, slaw, shrimp, and salsa in a large shallow bowl.  Squeeze a little extra lime and Mexican hot sauce on top if desired.