Ginger Garlic Shrimp Bowls (Printable)

Succulent shrimp with ginger, garlic, and cauliflower rice finished with a savory soy drizzle.

# Ingredient List:

→ 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, and sauté for 5 to 6 minutes until tender. Remove from heat 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 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 - In a small bowl, whisk together gluten-free soy sauce or tamari, toasted sesame oil, rice vinegar, honey or maple syrup, and fresh grated ginger until combined.
05 - Divide cauliflower rice evenly among four bowls. Top each with the cooked shrimp and drizzle the soy mixture over the top.
06 - Sprinkle sliced green onions and toasted sesame seeds over each bowl. Add lime wedges if desired and serve immediately.

# Expert Advice:

01 -
  • Ready in thirty minutes flat, which means you can make this on a weeknight without the stress of complicated timing.
  • The shrimp stays tender and juicy because you're not fussing with it too much, just a quick sear that leaves it slightly caramelized.
  • That soy drizzle tastes like something from a restaurant kitchen, even though it comes together in a bowl while your shrimp cooks.
02 -
  • Shrimp cooks faster than you think, so don't turn your back on the pan. The moment it turns pink, it's probably done, and continuing to cook it just dries it out.
  • Toasting your own sesame seeds in a dry skillet for two minutes before sprinkling them on makes them taste infinitely better than using the pre-toasted kind from a jar.
  • If your cauliflower rice comes out watery, that usually means you processed it too fine or cooked it too long. Pulse just enough to get rice-sized pieces and keep the heat medium so it sautés instead of steams.
03 -
  • Freeze extra soy drizzle in ice cube trays and thaw what you need for the week. It keeps for five days in the fridge and saves you from having to whisk it together every time.
  • Buy shrimp that's been frozen and thawed at the market instead of previously frozen, it's usually better quality and stays juicier when you cook it.
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