Ginger Garlic Shrimp Bowls (Printable)

Shrimp sautéed with ginger and garlic served over cauliflower rice 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)

# Step-by-Step Guide:

01 - Pulse cauliflower florets in a food processor until they reach rice-sized pieces. Heat olive oil in a large skillet over medium heat. Add cauliflower rice and salt, then sauté for 5 to 6 minutes until tender. Remove from heat and keep warm.
02 - Combine shrimp with fresh ginger, garlic, olive oil, salt, and black pepper in a bowl. Toss well and allow to marinate for 5 minutes.
03 - Heat a skillet over medium-high heat. Place shrimp in a single layer and cook for 2 to 3 minutes per side until pink and cooked through. Remove from heat.
04 - In a small bowl, whisk together gluten-free soy sauce or tamari, toasted sesame oil, rice vinegar, honey or maple syrup, and grated ginger until combined.
05 - Distribute cauliflower rice evenly into four bowls. Top with ginger garlic shrimp and drizzle with the prepared soy mixture.
06 - Sprinkle each bowl with sliced green onions and toasted sesame seeds. Add lime wedges if desired and serve immediately.

# Expert Tips:

01 -
  • The shrimp cook in minutes, making this perfect for nights when hunger doesn't wait for complicated plans.
  • Cauliflower rice soaks up those savory flavors while keeping everything light and satisfying.
  • You'll feel like you've nailed a restaurant-quality dish without the stress or the bill.
02 -
  • Overcrowding the skillet when cooking shrimp makes them steam instead of sear—give them space and you'll get that perfect texture.
  • The cauliflower rice is best eaten the day you make it; next-day leftovers get soggy, so save the shrimp and drizzle separately and reassemble when you're ready to eat.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before garnishing—that brief heat deepens their flavor and makes them taste like they cost extra.
  • Make the soy drizzle in the morning and let it sit in the fridge; the flavors deepen and meld, so by dinner it tastes even better than fresh.
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