Asian Cauliflower Rice with Ginger Shrimp
This Asian cauliflower rice recipe is loaded with ginger shrimp, avocados, parsley and cilantro and topped with a sauce of tamari, sake and sesame oil.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cauliflower rice recipe
- 1 1/2 pounds medium shrimp (peeled, deveined and rinsed)
- 2 tbsp minced ginger
- 2 tbsp sake
- 2 avocados
- 1 lemon (juiced)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup tamari (or coconut aminos)
- 3 tbsp white wine vinegar
- 1 tbsp sake
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1/4 tsp salt
Instructions
- 1
Place the shrimp in a bowl. Add the ginger and sake and toss lightly. Marinate in the refrigerator for 15-20 minutes.
- 2
While the shrimp is marinating, prepare the cauliflower rice according to the recipe and set aside.
- 3
Bring a medium pot of water to a boil. Once boiling, turn down heat to medium and add the marinated shrimp, including the ginger and sake. Cook for 2-3 minutes, until pink and cooked through. Drain in a colander and let the shrimp cool slightly.
- 4
While shrimp is cooling, mix the sauce ingredients in a small bowl and set aside.
- 5
Peel, pit and dice the avocados. Place into a large mixing bowl and lightly toss with the lemon juice. Add the cauliflower rice, shrimp, parsley and sauce. Mix gently and serve at room temperature or chilled.