Ginger Garlic Shrimp Bowls (Printable Version)

Tender shrimp sautéed with ginger and garlic served atop light cauliflower rice with a savory soy drizzle.

# Ingredient List:

→ Shrimp

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

→ Cauliflower Rice

07 - 1 large head cauliflower (about 1.5 lbs), cut into florets
08 - 1 tbsp olive oil
09 - 1/4 tsp salt

→ Soy Drizzle

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

→ Garnish

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

# Step-by-Step Instructions:

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, then sauté for 5 to 6 minutes until tender. Remove from heat and keep warm.
02 - In a bowl, combine shrimp, grated ginger, minced garlic, olive oil, salt, and black pepper. Toss well and let the mixture rest 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 shrimp turn pink and are 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 until combined.
05 - Divide cauliflower rice evenly between four serving bowls. Top with the ginger garlic shrimp and drizzle the soy mixture over each bowl.
06 - Finish with sliced green onions, toasted sesame seeds, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means you can go from hungry to satisfied without drama.
  • Shrimp cooks so fast it practically dares you to overcook it, and when you nail it, the texture is nothing short of perfect.
  • The soy drizzle is genuinely addictive—sweet, tangy, and impossible to stop thinking about between bites.
02 -
  • Overcooking shrimp by even 30 seconds turns them from tender to rubbery—watch them carefully and pull them off the heat the moment they're pink all the way through.
  • Don't process all the cauliflower at once; if your food processor bowl is too full, you'll end up with some pieces that are fine dust and some that are still chunks, so work in batches.
  • The soy drizzle tastes better if you let it sit for a minute before serving—the flavors marry together and taste more intentional.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling them on—the flavor becomes so much more pronounced and worth the extra step.
  • Make the soy drizzle first, before you cook anything else, so it's ready when you need it and you're not scrambling in the last minute.
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