Ginger Garlic Shrimp Bowls (Print Version)

Flavorful shrimp with ginger and garlic on cauliflower rice, finished with a savory soy glaze.

# Components:

→ 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 cauliflower head (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 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; keep warm.
02 - Combine shrimp with ginger, garlic, olive oil, salt, and black pepper in a bowl. Toss to coat evenly and let rest for 5 minutes.
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 or tamari, toasted sesame oil, rice vinegar, honey or maple syrup, and fresh ginger in a small bowl until combined.
05 - Divide cauliflower rice evenly among four bowls. Top with ginger garlic shrimp and drizzle with the soy mixture.
06 - Finish with sliced green onions, toasted sesame seeds, and optional lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The shrimp cook so fast that you go from craving to eating in barely half an hour.
  • It tastes like takeout but costs a fraction of the price and feels way fresher.
  • You can throw in whatever vegetables you have on hand and it only gets better.
02 -
  • Don't skip the single layer step when cooking shrimp—crowding the pan steams them instead of searing them, and you lose that caramelized exterior that makes them taste like restaurant food.
  • The sauce sits best if you let it come together in a bowl rather than whisking it together in the skillet, because it stays balanced and glossy instead of breaking.
03 -
  • Marinate the shrimp for at least five minutes so the ginger and garlic have time to perfume the seafood instead of just sitting on the surface.
  • Keep the cauliflower rice warm while you cook the shrimp so it's ready to absorb the sauce and everything comes together at the same temperature.
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