Description
This Honey Garlic Shrimp with Cauliflower Rice is a perfect balance of indulgence and health, featuring succulent shrimp coated in a sticky, sweet glaze served over light cauliflower rice. It’s a quick and satisfying weeknight meal that feels special yet is incredibly easy to prepare.
Ingredients
Scale
- 1 lb raw, peeled, and deveined shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 4–6 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 2 cups cauliflower rice
- 2 tablespoons olive oil or avocado oil
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Ensure your shrimp are completely thawed, peeled, and deveined. Pat them very dry with paper towels. In a medium bowl, toss the dried shrimp with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
- In a small bowl, combine your honey, low-sodium soy sauce, rice vinegar, minced garlic, and grated fresh ginger. Whisk everything together until well combined and the honey has fully dissolved. Taste and add a pinch of red pepper flakes if desired.
- Heat 1 tablespoon of olive or avocado oil in a large non-stick skillet or wok over medium-high heat. Add the cauliflower rice (if using frozen, add directly from the freezer). Sauté for 5-7 minutes until tender-crisp and excess moisture has evaporated. Season with a pinch of salt and pepper. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of oil and increase the heat to high. Once hot, add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside with the cauliflower rice.
- Reduce heat to medium-low and pour the prepared honey garlic sauce into the skillet. Bring to a gentle simmer, stirring frequently, and cook for 2-3 minutes until slightly thickened. For a thicker sauce, whisk in a cornstarch slurry if desired.
- Return the seared shrimp to the skillet with the thickened sauce and toss gently to coat. Cook for another 30 seconds to warm through. Serve immediately over the cauliflower rice, garnished with sliced green onions and sesame seeds.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: Make sure to pat the shrimp dry before cooking to achieve a good sear. Adjust the sauce thickness with a cornstarch slurry if you prefer a thicker sauce. Feel free to add extra vegetables like bell peppers or broccoli for more nutrition.