Go Back
–+ servings
Print Recipe

Teriyaki Shrimp Bowls

Servings: 4

Ingredients

  • 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

Teriyaki sauce:

  • 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

Instructions

  • 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.
  • Enjoy!