Asian Cauliflower Rice Shrimp Bowls
This low carb shrimp bowl has all the Asian flavor without the heavy calories.
Servings: 2 servings
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
- 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.
- 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.
- 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.
- Serve shrimp over cauliflower rice. Garnish with green onions and extra cilantro.