Ginger Garlic Shrimp Bowls (Printable)

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

# Step-by-Step:

01 - Pulse cauliflower florets in a food processor until the texture resembles rice. Heat olive oil in a large skillet over medium heat, then add the cauliflower rice and salt. Sauté for 5 to 6 minutes until tender. Keep warm.
02 - In a bowl, combine shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper. Toss well and let sit for 5 minutes to marinate.
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 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 fresh ginger in a small bowl.
05 - Divide cauliflower rice evenly among four bowls. Top each with ginger garlic shrimp, then drizzle with the prepared soy sauce mixture.
06 - Finish with sliced green onions, toasted sesame seeds, and optional lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes, so weeknight dinner stress actually disappears.
  • The shrimp cooks so quickly that you won't believe how juicy and tender it turns out.
  • That soy drizzle is honestly addictive, and it makes cauliflower rice taste like something you'd order at a restaurant.
02 -
  • Overcooked shrimp becomes rubbery in seconds, so start checking at the two-minute mark—better to pull it off early and let it coast than to watch it turn into little pink hockey pucks.
  • The cauliflower rice absolutely needs to cool slightly before you add the hot shrimp on top, or the whole bowl becomes a soggy mess instead of something with texture and structure.
  • Make your soy drizzle while the shrimp cooks so everything comes together at the same time and nothing gets cold while you're whisking.
03 -
  • Buy shrimp the day you're cooking or keep it in the coldest part of your freezer, because fresh shrimp makes an enormous difference in texture and taste.
  • Toasted sesame seeds bring a nuttiness that regular seeds can't touch, and the toasting takes two minutes in a dry skillet so there's no excuse to skip it.
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