Asian Cauliflower Rice Shrimp Bowls #SundaySupper

by lisa on January 21, 2018 · 4 comments

I have been on a cauliflower kick lately. Since I totally indulged during the holidays, I have been counting my calories and trying to watch what I eat, get to the gym, yadda, yadda, yadda. You know the drill. Since cauliflower is a healthy vegetable that fills you up a little more than most veggies, it has been my food of choice. When I learned that Sunday Supper would be displaying healthy rice recipes, I knew I must make one of my cauliflower rice creations. So I present to you these Asian Cauliflower Rice Shrimp Bowls.  

My grocery store sells bags of already riced cauliflower both in the freezer section and produce section. It’s very convenient. But you can also get a head of cauliflower and rice it yourself. It can be put into a food processor or you can use a box grater with large holes to turn it into cauliflower rice.

This recipe is low- carb and healthy. The thing about cauliflower is that it takes on the flavor of the sauce or spices that are in it. Asian flavors work well in this dish. It’s almost as satisfying as Chinese take out with only a fraction of the calories.

The recipe serves two and they are pretty large portions if this is your whole meal. Or it is enough for four if you are serving other things for dinner. When making Asian food, I like to make a few different recipes for dinner. But this can easily be doubled to serve four to six people.  Just make sure to double all ingredients and use a bigger pan. You might have to add a few minutes cooking time also.

Check out the other Sunday Supper healthy rice bowl recipes below. I am not the only one that loves cauliflower rice. I sure will be making some more rice bowls this week.

Asian Cauliflower Rice Shrimp Bowls
Author: 
Recipe type: Shrimp
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
This low carb shrimp bowl has all the Asian flavor without the heavy calories.
Ingredients
  • Cauliflower Rice:
  • 1 Tablespoon grapeseed oil
  • 1 clove minced garlic
  • 2 cups riced cauliflower
  • 1 Tablespoon soy sauce
  • Shrimp:
  • 1 Tablespoon grapeseed oil
  • 1 Tablespoon ginger paste or minced ginger
  • 1 cup chopped sweet red or yellow peppers
  • 1 cup shelled frozen or fresh edamame
  • 1 Tablespoon rice wine vinegar
  • the juice of half a lime
  • 2 Tablespoons sweet Asian chili sauce
  • 3 Tablespoon soy sauce, plus extra for serving
  • 8 ounces large shrimp, cleaned and deveined
  • 1 Tablespoon chopped cilantro, plus extra for garnish
  • green onions,chopped, for garnish
Instructions
  1. Heat oil on medium high heat in a large frying pan. Add garlic and cauliflower. Saute for about 5 minutes or until the cauliflower is tender. Mix in the soy sauce. Put in a bowl and keep warm.
  2. Add the remaining grapeseed oil and ginger paste to the pan. Add the peppers and saute for about 3 minutes. Add the edamame and saute for another 3 minutes or until defrosted if using frozen.
  3. Add the vinegar, lime juice, chili sauce and soy sauce. Bring to a simmer and add shrimp. Cook for about 4 minutes or until shrimp are pink. Sprinkle with chopped cilantro.
  4. Serve shrimp over cauliflower rice. Garnish with green onions and extra cilantro.

Healthy Rice Bowls

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{ 4 comments… read them below or add one }

Liz January 21, 2018 at 10:29 am

This looks spectacular, Lisa! I’m all about the Asian flavors—super yummy with the shrimp!

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Laura Dembowski January 21, 2018 at 10:30 am

All the bright colors in this make me so happy! Shrimp are always an awesome go to.

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Cindy@CindysRecipesandWritings January 21, 2018 at 10:37 am

I love the cauliflower rice twist! Shrimp was a great choice for this dish!

Reply

Barrie Mooney January 22, 2018 at 7:30 am

The shrimp look so good with all those veggies- I always forget about edamame- going to have to get some and make this!

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