Ginger Garlic Shrimp Bowls (Printable Version)

Tender shrimp with ginger garlic served over light cauliflower rice with a soy drizzle.

# What You'll Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Cauliflower Rice

07 - 1 large head cauliflower, about 1.5 pounds, cut into florets
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon salt

→ Soy Drizzle

10 - 3 tablespoons gluten-free soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon fresh ginger, finely grated

→ Garnish

15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges (optional)

# Directions:

01 - Pulse cauliflower florets in a food processor until they resemble rice grains. Heat olive oil in a large skillet over medium heat. Add cauliflower rice and salt, sauté for 5 to 6 minutes until tender. Remove from heat and keep warm.
02 - In a bowl, combine shrimp, ginger, garlic, olive oil, salt, and black pepper. Toss thoroughly and let rest for 5 minutes to develop flavor.
03 - Heat a skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.
04 - Whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and grated ginger in a small bowl until well combined.
05 - Divide cauliflower rice evenly among four bowls. Top each with ginger garlic shrimp and drizzle with soy sauce mixture.
06 - Sprinkle green onions and toasted sesame seeds over the bowls. Add lime wedges if desired. Serve immediately.

# Additional Tips::

01 -
  • It comes together in 30 minutes, no excuses needed for a healthy dinner.
  • The soy drizzle is addictively savory without making you feel weighed down afterward.
  • You can prep everything in advance and just cook when hunger strikes.
02 -
  • Overcooked shrimp is rubbery and sad, so pull them off heat the moment they turn pink and curl slightly.
  • The cauliflower rice needs enough heat to lose its raw crunch, but if you cook it too long it turns to mush and tastes like cooked cabbage.
  • Make the drizzle separately so you can control how much sweetness and salt each bowl gets.
03 -
  • Don't let the shrimp thaw at room temperature; keep them in the fridge until the moment you're ready to cook so they stay tender.
  • If you want heat, add chili flakes or a dash of sriracha to your portion of drizzle rather than the whole batch, so people can control their own spice level.
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