Ginger Garlic Shrimp Bowls (Printable Version)

Sautéed shrimp blended with ginger and garlic atop fluffy cauliflower rice, finished 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, approximately 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)

# Step-by-Step Guide:

01 - Pulse cauliflower florets in a food processor until rice-sized grains form. Heat olive oil in a large skillet over medium heat, then add cauliflower rice and salt. 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 well and let rest 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 they turn pink and are cooked through. Remove from heat.
04 - Whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey (or maple syrup), and finely grated ginger in a small bowl.
05 - Distribute cauliflower rice evenly among four bowls. Top each portion with the ginger garlic shrimp, then drizzle with the prepared soy sauce mixture.
06 - Sprinkle sliced green onions and toasted sesame seeds over each bowl. Add lime wedges if desired and serve immediately.

# Expert Tips:

01 -
  • The whole thing comes together faster than takeout, but tastes like you've been cooking all afternoon.
  • That ginger-garlic combination hits different when the shrimp are still warm and slightly caramelized on the edges.
  • It feels indulgent and healthy at the same time, which somehow makes it easier to actually make.
02 -
  • Don't walk away from the shrimp once they hit the pan—they go from perfectly cooked to rubbery in about 30 seconds, and once that happens, there's no fixing it.
  • The soy drizzle is the soul of this dish; even if you skip the garnishes, don't skip making it fresh and tasting it before it goes on top.
03 -
  • Buy your shrimp from a fishmonger if you can, not the frozen case—they cook faster and taste fresher because they haven't been sitting in ice for weeks.
  • Make the soy drizzle while the cauliflower is still cooking so it's ready exactly when you need it, rather than scrambling at the last second.
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