Ginger Garlic Shrimp Bowls (Printable)

Shrimp cooked with ginger and garlic, served over tender cauliflower rice with a flavorful 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 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

# How to Make:

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. 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 stand 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 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 grated ginger until well combined.
05 - Divide cauliflower rice evenly among four bowls. Top each with cooked shrimp and drizzle the soy sauce mixture over the top.
06 - Sprinkle each bowl with sliced green onions and toasted sesame seeds. Add lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, no complicated techniques hiding in the steps.
  • That warm, nutty sesame oil in the drizzle makes ordinary vegetables feel restaurant-quality.
  • Low-carb without feeling restrictive or boring, which honestly surprised me the first time I made it.
02 -
  • Don't overcrowd the shrimp in the pan, they need space to sear, not steam themselves into rubber.
  • The cauliflower rice will release water as it cooks, which is normal, but if it gets too wet you've cooked it too long.
  • Toasted sesame oil is essential, regular sesame oil tastes like a completely different ingredient and not the good kind.
03 -
  • If you're making this for meal prep, portion everything except the drizzle and garnish, then assemble fresh each time you eat.
  • A squeeze of fresh lime over the bowl just before eating brings everything into focus, don't skip that step even if you think you will.
Go Back