Ginger Garlic Shrimp Bowls (Printable View)

Shrimp cooked with ginger and garlic served over cauliflower rice with a savory 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 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)

# 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. Set aside and keep warm.
02 - In a bowl, toss shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper. 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 pink and just 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 with the ginger garlic shrimp and drizzle with the soy mixture.
06 - Finish with sliced green onions, toasted sesame seeds, and lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means weeknight dinner actually happens without ordering takeout.
  • The shrimp cooks so quickly you can have dinner on the table before anyone gets too hungry.
  • It's naturally gluten-free and low-carb, but tastes indulgent enough that you won't feel like you're missing anything.
02 -
  • Don't cook the shrimp past that moment when they turn pink—they'll go rubbery and nobody will understand why something so good became so disappointing.
  • The soy drizzle tastes thin and separate at first, but let it sit for a minute and it emulsifies into something silky and unified.
  • Cauliflower rice releases water as it cooks, so if your bowl feels soggy, drain it in a fine-mesh strainer before serving.
03 -
  • Buy shrimp that smell like the ocean, not like ammonia—that's your signal they're fresh and will taste sweet rather than fishy.
  • Toast your sesame seeds in a dry pan for about a minute before sprinkling them on; it wakes them up and adds this nutty depth that makes people notice.
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