Ginger Garlic Shrimp Bowls (Printable)

Shrimp sautéed with ginger and garlic, served on fluffy 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 lbs), 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. Remove from heat and keep warm.
02 - In a bowl, toss shrimp with grated ginger, minced garlic, olive oil, salt, and black pepper. Let marinate 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 opaque. Remove from heat.
04 - Whisk together gluten-free soy sauce, toasted sesame oil, rice vinegar, honey, and grated ginger in a small bowl until combined.
05 - Divide cauliflower rice evenly among four serving bowls. Top each with the ginger-garlic shrimp. Drizzle with the soy mixture.
06 - Sprinkle sliced green onions and toasted sesame seeds over each bowl. Add lime wedges if desired and serve immediately.

# Top Suggestions:

01 -
  • It tastes restaurant-quality but comes together faster than most weeknight dinners.
  • The shrimp gets this perfect golden crust while staying tender inside, which honestly still surprises me every time.
  • You can make it without guilt because it's packed with protein and vegetables but tastes indulgent.
02 -
  • Don't overcook the shrimp or they turn into rubber, and honestly that's the only real way to ruin this dish.
  • The cauliflower rice should have a little texture to it, not mushy, which means if you're used to regular rice you need to adjust your expectations.
  • Make the soy drizzle while you cook because those flavors need time to get to know each other.
03 -
  • Buy pre-peeled shrimp if you can because your hands will thank you and it honestly saves the day on nights when you're already tired.
  • Make the soy drizzle the night before and let it sit in the fridge so the flavors have time to get cozy with each other.
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