Ingredients
Scale
- For the Shrimp & Marinade:
- 1 pound large shrimp: Peeled and deveined (about 21–25 count). The star protein, quick-cooking and delicious.
- 1 tablespoon soy sauce (or tamari for gluten-free): Adds a savory, umami depth.
- 1 teaspoon sesame oil: For a nutty, aromatic flavor.
- 1 teaspoon cornstarch (or arrowroot for paleo/Whole30): Helps create a light coating and tenderizes the shrimp.
- ½ teaspoon grated fresh ginger: Adds a warm, zesty kick.
- 1 clove garlic, minced: Essential aromatic for flavor.
- For the Cauliflower Rice & Veggies:
- 1 large head of cauliflower (about 4-5 cups riced): Or 1 (16-ounce) bag of pre-riced cauliflower. The low-carb, nutrient-dense base.
- 1 tablespoon olive oil or avocado oil: For sautéing the vegetables.
- 1 medium red bell pepper: Cored, seeded, and thinly sliced. Adds sweetness and color.
- 1 medium yellow or orange bell pepper: Cored, seeded, and thinly sliced. For more color and mild sweetness.
- 1 cup broccoli florets: Cut into small, bite-sized pieces. Adds a cruciferous crunch.
- ½ cup shredded carrots: For sweetness, color, and texture.
- 2 green onions, thinly sliced: White and green parts separated. Adds a mild oniony freshness.
- For the Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free): The savory base of the sauce.
- 2 tablespoons rice vinegar: Adds a tangy brightness.
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness): Balances the savory and tangy notes. Omit for strict keto/Whole30 if not using compliant sweetener.
- 1 tablespoon sesame oil: Reinforces the nutty aroma.
- 1–2 teaspoons sriracha or chili garlic sauce (optional): Adjust to your preferred spice level.
- 1 teaspoon grated fresh ginger: More zesty warmth.
- 1 clove garlic, minced: Boosts the aromatic profile.
- For Garnish (Optional):
- Toasted sesame seeds: For a nutty crunch and visual appeal.
- Extra sliced green onions: For fresh flavor.
- Fresh cilantro leaves: Adds a bright, herbaceous note.
Instructions
- Prepare the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon soy sauce (or tamari), 1 teaspoon sesame oil, cornstarch, ½ teaspoon grated ginger, and 1 minced garlic clove. Toss well to coat and set aside to marinate for at least 10-15 minutes while you prepare the other ingredients. This brief marination period infuses the shrimp with flavor and helps them cook beautifully.
- Rice the Cauliflower (if not using pre-riced): Cut the cauliflower head into florets. Working in batches, pulse the florets in a food processor until they resemble coarse grains of rice. Be careful not to over-process, or you’ll end up with cauliflower mush. Alternatively, you can use the coarse side of a box grater. Set aside.
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: ¼ cup soy sauce (or tamari), rice vinegar, honey/maple syrup (if using), 1 tablespoon sesame oil, sriracha (if using), 1 teaspoon grated ginger, and 1 minced garlic clove. Taste and adjust seasoning if needed. Set aside.
- Cook the Vegetables: Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the sliced bell peppers, broccoli florets, and shredded carrots. Stir-fry for 4-6 minutes, or until the vegetables are crisp-tender. You want them to retain some bite. Add the white parts of the sliced green onions during the last minute of cooking.
- Cook the Cauliflower Rice: Push the cooked vegetables to one side of the skillet. Add the riced cauliflower to the empty side. Stir-fry the cauliflower rice for 3-5 minutes, or until it’s heated through and slightly tender. It will absorb some of the flavors from the pan. Once cooked, gently mix the cauliflower rice with the sautéed vegetables.
- Cook the Shrimp: If your skillet is large enough, push the vegetable and cauliflower rice mixture to the sides to create a space in the center. If not, remove the veggie-cauli rice mixture to a plate and set aside. Add a touch more oil to the skillet if needed. Add the marinated shrimp in a single layer to the hot center of the skillet (or the empty skillet). Cook for 2-3 minutes per side, or until pink, opaque, and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary to ensure a good sear rather than steaming.
- Combine and Sauce: Return the vegetable and cauliflower rice mixture to the skillet with the cooked shrimp (if you removed it). Pour the prepared sauce over everything. Toss gently to combine and coat all ingredients evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and meld with the other components.
- Serve: Divide the Shrimp Cauliflower Rice Bowl mixture among serving bowls. Garnish with toasted sesame seeds, the green parts of the sliced green onions, and fresh cilantro leaves, if desired. Serve immediately and enjoy this vibrant, flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 400