Ginger Garlic Shrimp Bowls (Printer View)

Shrimp sautéed with fresh ginger and garlic over cauliflower rice, finished with 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 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)

# Method Steps:

01 - Pulse cauliflower florets in a food processor until they resemble rice grains. Heat olive oil in a large skillet over medium heat, add cauliflower rice and salt, then sauté for 5 to 6 minutes until tender. Set aside and keep warm.
02 - Combine shrimp with ginger, garlic, olive oil, salt, and black pepper in a bowl. Toss well 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 opaque and just 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.
05 - Divide cauliflower rice evenly into four bowls. Top with ginger garlic shrimp, then drizzle with the soy sauce mixture.
06 - Sprinkle each bowl with sliced green onions and toasted sesame seeds. Add lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The whole bowl comes together in under thirty minutes, perfect for weeknights when you want something that feels special without the fuss.
  • It hits that rare sweet spot of tasting indulgent while actually being good for you, so you never feel like you're sacrificing flavor for health.
  • The ginger-garlic shrimp stays tender and succulent instead of rubbery, and everyone asks what your secret is.
02 -
  • The difference between tender shrimp and rubbery shrimp is honestly about thirty seconds, so set a timer the first time you make this and trust it instead of guessing.
  • Don't skip letting the shrimp marinate for those five minutes—it seems like nothing, but it's the moment the garlic and ginger flavor actually penetrates the protein instead of just sitting on the surface.
  • Make your soy drizzle while the shrimp cooks so everything comes together at the same time and arrives at the table warm, which matters more than you'd think.
03 -
  • Buy frozen shrimp if fresh isn't available or practical—thaw them properly and pat them completely dry before cooking, and you'll get the same sear and texture as fresh.
  • Toast your sesame seeds yourself in a dry pan for thirty seconds if you have time; they become noticeably more fragrant and flavorful than store-bought toasted versions.
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