Ginger Garlic Shrimp Bowls (Printable)

Tender shrimp sautéed with ginger and garlic, served on cauliflower rice with a flavorful soy drizzle.

# 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)

# Directions:

01 - Pulse cauliflower florets in a food processor until they reach rice-like consistency. 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, grated ginger, minced garlic, olive oil, salt, and black pepper in a bowl. Toss to coat evenly and let rest 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 cooked through. Remove from heat.
04 - Whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and grated ginger in a small bowl until combined.
05 - Divide cauliflower rice among four bowls. Top each with ginger garlic shrimp and drizzle with the soy mixture.
06 - Sprinkle sliced green onions and toasted sesame seeds on top. Serve with lime wedges if desired.

# Expert tips:

01 -
  • It comes together in 30 minutes, which means weeknight dinner that doesn't feel rushed or compromised.
  • The shrimp stays juicy and tender because you're not overthinking it with a long cook time.
  • That soy drizzle is the real magic—it tastes like you spent hours on it, but it's just five ingredients whisked together.
02 -
  • Don't crowd the shrimp in the pan or they'll steam instead of sear, and you'll lose that flavor-building contact with the hot surface.
  • The cauliflower rice will release water as it cooks, so if you see it getting soggy, just increase the heat a bit or drain any excess liquid before assembling.
  • Make the soy drizzle while the shrimp cooks so everything comes together at the same time and stays warm.
03 -
  • Pat your shrimp completely dry before cooking because any surface moisture prevents proper searing and makes them steam instead of sear.
  • Toast your sesame seeds in a dry pan for 30 seconds right before using them because they taste infinitely better when they've been warmed and their oils are activated.
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