Ginger Garlic Shrimp Bowls (Printable)

Shrimp paired with ginger, garlic, and cauliflower rice topped with a flavorful soy-based 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)

# How to Make It:

01 - Pulse cauliflower florets in a food processor until the texture resembles rice. Heat olive oil in a large skillet over medium heat, add the cauliflower rice and salt, and sauté for 5 to 6 minutes until tender. Set aside and keep warm.
02 - In a bowl, combine shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper. Toss to coat evenly and let sit for 5 minutes to infuse flavors.
03 - Heat a skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2 to 3 minutes on each side until pink and just cooked through. 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.
05 - Distribute the cauliflower rice evenly among four serving bowls. Top each with the ginger garlic shrimp and drizzle generously with the soy sauce mixture.
06 - Finish each bowl with sliced green onions, toasted sesame seeds, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Shrimp cooks so quickly that dinner actually happens in the time it takes to say you're starving.
  • The soy drizzle is that secret weapon that makes cauliflower rice taste like you meant to eat it, not like you're settling.
  • One bowl feeds you without the afternoon energy crash that usually follows heavy meals.
  • The whole thing comes together in your skillet without requiring a sink full of dishes afterward.
02 -
  • Overcooked shrimp turns from tender to rubber in about thirty seconds, so the moment they turn pink all the way through is your sign to stop.
  • Toasting your sesame seeds in a dry pan for a minute before sprinkling them on top makes them taste a thousand times better than straight from the jar.
  • If your cauliflower rice comes out watery, you didn't cook it long enough in that initial sauté; a few extra minutes makes all the difference.
03 -
  • Frozen shrimp work just as well as fresh as long as you thaw them properly under cool running water and pat them completely dry before cooking so they sear instead of steam.
  • Don't skip the step of sautéing your cauliflower rice on its own because that's what gives it actual flavor and texture instead of just being a vehicle for the other components.
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