Asian Cauliflower Rice Shrimp Bowls
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.
  • 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
  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.
Recipe by Jersey Girl Cooks at