Ginger Garlic Shrimp Bowls (Print)

Tender shrimp cooked with fresh ginger and garlic over light cauliflower rice topped with a savory 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 rice-sized. Heat olive oil in a large skillet over medium heat. Add cauliflower rice and salt, 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 thoroughly and let sit for 5 minutes.
03 - Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes per side until pink and just cooked through. Remove from heat.
04 - Whisk together gluten-free soy sauce or tamari, toasted sesame oil, rice vinegar, honey or maple syrup, and grated ginger in a small bowl.
05 - Divide cauliflower rice evenly among four bowls. Top each with ginger garlic shrimp and drizzle soy sauce mixture over. Garnish with sliced green onions, toasted sesame seeds, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, which means you can eat this on a busy weeknight without guilt.
  • It tastes like takeout but costs a fraction of the price and actually leaves you feeling energized, not sluggish.
  • The cauliflower rice gets this slightly nutty, caramelized flavor that even rice skeptics will appreciate.
02 -
  • The shrimp will continue cooking for a moment after you pull them off the heat, so take them off when they still look ever so slightly underdone. You'll know you've done it right when they're tender, not bouncy.
  • The cauliflower rice needs that sauté time to go from raw and watery to actually delicious. Microwaving it or boiling it defeats the whole point.
  • Make the soy drizzle last, while everything else is warm, so you're not standing there with a cold bowl waiting for sauce.
03 -
  • Buy your shrimp the day you're cooking them if you possibly can. If you're buying frozen, thaw them in the fridge overnight or under cold running water, then pat them very dry before cooking so they actually sear instead of steam.
  • The ginger-garlic marinade for the shrimp is your window to add other flavors. A splash of soy sauce, a tiny bit of white miso, a drop of fish sauce. These things compound.
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