Ginger Garlic Shrimp Bowls (Print View)

Sautéed shrimp with fresh ginger, garlic, and cauliflower rice topped with a savory soy drizzle.

# Components:

→ 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 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, sauté for 5 to 6 minutes until tender. Remove from heat and keep warm.
02 - Combine shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper in a bowl. Toss thoroughly and let marinate 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 or until shrimp turn pink and are fully cooked. Remove from heat.
04 - Whisk together gluten-free soy sauce or tamari, toasted sesame oil, rice vinegar, honey or maple syrup, and grated ginger in a small bowl until combined.
05 - Distribute cauliflower rice evenly among four serving bowls. Top each with the ginger garlic shrimp and drizzle with the soy mixture.
06 - Sprinkle each bowl with sliced green onions and toasted sesame seeds. Add lime wedges on the side if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, no complicated techniques or babysitting required.
  • The shrimp stays tender and juicy while the ginger-garlic flavor feels restaurant-quality without any fuss.
  • Light enough for a weeknight dinner but satisfying enough that nobody's looking for seconds somewhere else.
02 -
  • Overcooked shrimp becomes rubbery and bouncy—watch them carefully and pull them off the heat the moment they're pink all the way through, not a second later.
  • The cauliflower rice will keep cooking slightly after you remove it from the heat, so pull it a touch early if you like it with a little bite.
  • Toasted sesame oil is intense and fragrant in a beautiful way, but regular sesame oil tastes flat and dull by comparison, so don't skip the toasted version.
03 -
  • Buy your shrimp from a fishmonger if you can, ask them to recommend the freshest option, and cook it the same day—the difference is real.
  • Pre-riced cauliflower saves time if you're tired, and frozen cauliflower rice works beautifully if fresh isn't available, though cook it a minute less since it starts partially cooked.
  • Toasted sesame seeds add a subtle crunch that feels luxurious; sprinkle them on warm bowls so they stay crispy instead of getting soggy.
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