Succulent shrimp sautéed with ginger, garlic, and a soy drizzle atop cauliflower rice for a light, healthy meal.
# What You 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)
# Steps:
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 - Combine shrimp with grated ginger, minced garlic, olive oil, salt, and pepper in a bowl. Toss thoroughly and 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 fresh grated ginger in a small bowl.
05 - Distribute cauliflower rice evenly among four bowls. Top each with ginger garlic shrimp and drizzle with soy mixture.
06 - Sprinkle green onions and toasted sesame seeds over each bowl. Add lime wedges if desired. Serve immediately.
