Ginger Garlic Shrimp Bowls (Printable)

Tender shrimp enhanced with ginger and garlic, paired with fluffy cauliflower rice and a flavorful 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 (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 they reach rice-sized pieces. 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, combine shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper. Toss thoroughly and let 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 they turn pink and are cooked through. 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 - Divide cauliflower rice evenly among four bowls. Top each with cooked shrimp and drizzle with soy sauce mixture.
06 - Sprinkle sliced green onions and toasted sesame seeds over each bowl. Add lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • The shrimp cook faster than you'd think, so this actually comes together quicker than most weeknight dinners.
  • That ginger-garlic punch feels indulgent even though the whole thing is genuinely light and won't leave you feeling stuffed.
  • It's flexible enough to swap vegetables around based on what's lurking in your crisper drawer.
02 -
  • Don't skip the five minute marinade on the shrimp because those few minutes let the ginger and garlic actually flavor the meat instead of just sitting on the surface.
  • The soy drizzle tastes better when the vinegar and sesame oil are whisked together first instead of just drizzled separately, because they emulsify slightly and coat your food more evenly.
03 -
  • Don't go light on the ginger and garlic in the marinade because that's what makes the shrimp taste like itself instead of just tasting like cooked shrimp.
  • If you want extra heat, a dash of chili flakes or a drizzle of sriracha stirred into the soy mixture changes everything without overwhelming the ginger-garlic balance.
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