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+ servings

Asian Cauliflower Rice Shrimp Bowls

This low carb shrimp bowl has all the Asian flavor without the heavy calories.
Course Shrimp
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Lisa Grant


  • 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


  • 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.