Ginger Garlic Shrimp Bowls (Print-Friendly)

Succulent shrimp sautéed with ginger and garlic on fluffy cauliflower rice with savory 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 (approx. 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 It:

01 - Pulse cauliflower florets in a food processor until the texture resembles rice. 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 to coat evenly and let rest for 5 minutes.
03 - Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes per side until opaque and cooked through. Remove from heat.
04 - In a small bowl, whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey, and grated ginger until fully combined.
05 - Divide cauliflower rice evenly among four bowls. Top each with ginger garlic shrimp and drizzle with the soy sauce mixture.
06 - Sprinkle sliced green onions and toasted sesame seeds over each bowl. Add lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, with barely any cleanup afterward.
  • The ginger-garlic combination is so aromatic that your whole kitchen smells like you've been cooking all day.
  • Works for meal prep, weeknight dinners, or when you want something healthy that doesn't taste like deprivation.
02 -
  • Don't skip the rest period for the shrimp marinade—even five minutes makes the ginger and garlic penetrate the meat instead of just sitting on the surface.
  • Overcooked shrimp becomes rubbery and sad; as soon as they're pink and opaque, they're ready to come off the heat.
  • Make the drizzle while the shrimp cooks so it's ready to pour over warm bowls, not cold ones.
03 -
  • Prep your ingredients before you start cooking—by the time everything hits the pan, you're working fast and won't have time to mince garlic mid-recipe.
  • Don't wash your skillet between cooking the cauliflower rice and the shrimp; those browned bits add flavor to your next dish.
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