Teriyaki Shrimp Bowls 🌱🥡🦐
Less than 20 minutes to MAJOR YUM – and you likely have most of these ingredients on hand right now.
I used up some frozen shrimp I’d purchased on sale a few months ago, along with a bag of frozen cauliflower rice that I found stuck underneath the frozen shrimp at the bottom of the freezer. Then quickly whisked together a few things from the pantry, and voila! Faster and tastier than takeout (I promise!)
These Teriyaki Shrimp Bowls are loaded with tasty cauliflower “rice” which makes for a really delicious, satisfying, nutritious, and SUPER quick meal to eat immediately; but they’re also perfect for meal prep!
What I like to do is double or triple up my “bowl” recipes for meal prep: We’ll enjoy a serving as our meal immediately, then pack up all the remaining servings into separate glass containers. They stay great in the fridge for up to 3 days. Both Jason and I have pretty hectic daily schedules as most people do, and we wouldn’t eat as well or as often without a few meals ready-made in the fridge at all times.
My 17-year-old son Kolton has become really excited and focused on health & fitness this past year. He LOVES to come home and heat up a meal-prep from the fridge as soon as he walks in the door. He asks for, and requests meals that are higher in protein, and loaded with his favorite veggies. It’s funny how a respected wrestling coach at school can explain the same thing mom has for years, and NOW it all makes sense to him. 🤣
You can use pre-cut cauliflower rice! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
To make your own cauliflower “rice”:
Place cauliflower florets into a food processor and lightly pulse just until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
- 1 tsp ground ginger
- 1 tsp chili powder
- 1 Tbsp arrowroot powder or cornstarch
- 1 Tbsp olive oil or avocado oil
- 2 lbs medium raw shrimp, peeled and deveined
- 2 tsp sesame seeds
- 6 cups cauliflower rice
- 1 bunch freshly chopped cilantro leaves
- fresh lemon or lime wedges
- 1/4 cup water
- 1/2 cup low-sodium soy sauce, coconut aminos, Braggs liquid aminos, or tamari
- 1/4 cup raw honey or pure maple syrup
- 3 cloves fresh garlic, minced
- 1 Tbsp sesame oil
- 1/2 tsp chili flakes, or to taste
In a small bowl whisk all of your teriyaki sauce ingredients together really well.
Heat your oil in a large skillet over medium heat. Add in your shrimp in a single layer. Allow shrimp to cook for 1-2 minutes. Sprinkle with ginger, chili powder, and arrowroot or cornstarch. Stir to combine.
Stir in your teriyaki sauce and simmer for a couple of minutes, or until sauce has thickened a bit and shrimp are pink and opaque.
Set shrimp with most of the sauce aside on a plate and cover to keep warm.
In that same preheated skillet (leaving the browned bits and any leftover sauce on the sides of the pan for flavor) add in your cauliflower rice and season with sea salt and pepper. Cook stirring frequently until tender, about 6-8 minutes.
Serve your teriyaki shrimp over cauliflower rice.
Garnish with fresh cilantro, sesame seeds, and lime wedges.