Ginger Garlic Shrimp Bowls (Printable)

Tender shrimp cooked with ginger, garlic, served over cauliflower rice and topped with a savory soy glaze.

# 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 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:

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 5 to 6 minutes until tender. Set aside and keep warm.
02 - In a bowl, toss shrimp with ginger, garlic, olive oil, salt, and pepper. Let marinade 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 shrimp turn pink and are just cooked through. Remove from heat.
04 - Whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and fresh ginger in a small bowl.
05 - Divide cauliflower rice evenly among four bowls. Top with cooked ginger garlic shrimp and drizzle with the soy sauce mixture.
06 - Sprinkle green onions and toasted sesame seeds over the bowls. Add lime wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Shrimp cooks in minutes, so you can have dinner on the table faster than you can scroll through your phone.
  • The ginger and garlic create this bright, warming flavor that makes you feel like you're treating yourself without any of the heavy aftermath.
  • It's naturally gluten-free and low-carb, but honestly tastes too good to feel like diet food.
02 -
  • Overcooked shrimp is rubbery and impossible to fix, so watch the clock closely and stop cooking the moment they turn pink; they'll firm up slightly as they rest.
  • The soy drizzle tastes better if you let it sit at room temperature for a few minutes before serving, which lets the flavors meld instead of tasting like individual ingredients fighting for attention.
03 -
  • Buy the best shrimp you can afford because they're the star; frozen-then-thawed from the seafood counter tastes better than what's been sitting in the case.
  • Toast your sesame oil in the pan for the drizzle along with the vinegar for fifteen seconds before whisking everything together, which deepens the flavor without changing the technique.
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