Ginger Garlic Shrimp Bowls (Printable)

Shrimp sautéed with ginger and garlic atop fluffy cauliflower rice, finished with a soy drizzle.

# What You 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 lbs), 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, toss shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper. Let rest for 5 minutes.
03 - Heat a skillet over medium-high heat. Arrange shrimp in a single layer and cook 2 to 3 minutes per side until pink and cooked through. Remove from heat.
04 - Whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey, and fresh grated ginger in a small bowl.
05 - Divide cauliflower rice evenly among four bowls. Top with ginger garlic shrimp and drizzle with the soy sauce mixture.
06 - Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges if desired. Enjoy immediately.

# Expert Suggestions:

01 -
  • Ready in 30 minutes from start to finish, which means you can actually make this on a Tuesday night without losing your mind.
  • The shrimp stays tender and juicy when you don't overthink it, and that soy drizzle ties everything together in a way that feels restaurant-quality but requires zero real skill.
  • Naturally gluten-free and low-carb without tasting like you're depriving yourself of anything.
02 -
  • Overcooking shrimp by even 30 seconds turns them into rubber; the moment they turn pink, they're done.
  • Making the drizzle before you cook the shrimp means you won't have raw garlic and ginger sitting in soy sauce for too long, which turns bitter.
  • If your cauliflower rice seems watery after cooking, drain it in a fine mesh strainer for a minute before plating.
03 -
  • Buy shrimp with the heads on if your store has them; they thaw faster and taste noticeably sweeter, and you can make stock from the heads.
  • The sesame oil is worth buying from somewhere that has decent turnover; stale sesame oil tastes thin and sad.
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