Asian Cauliflower Rice with Ginger Shrimp (gluten-free, paleo)
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.
The traditional version of this Asian cauliflower rice recipe was one of my favorites before I diagnosed with celiac. A delicious fusion of flavors from the soy sauce, brown rice, toasted sesame oil, sake, rice vinegar, ginger and cilantro. It was out of this world and unbelievably good.
But once I went gluten-free soy sauce was one of the first things that had to go. That meant that I had to get creative with all my Asian-inspired recipes. I was initially concerned that the flavors of this dish just wouldn’t be the same with my rejiggering, but boy was I wrong. It’s still as wonderful as the original, with that tasty umami flavor.
Today, I do enjoy tamari, but if you’re soy-free you can easily substitute coconut aminos for the tamari. Of course, if you eat white or brown rice, feel free to use those, though I swapped in cauliflower rice for a less starchy meal – and it’s delicious.
As you can imagine, this version updated version of my Asian cauliflower rice with ginger shrimp is WAY healthier than the original. Gotta love that.
If you’re new to the world of cauliflower rice, make sure to watch my video on how to make cauliflower rice. I walk you through the process step-by-step. It’s easy to make and having cauliflower rice on hand (or in your freezer) comes in handy for so many different recipes. Because after you make this Asian cauliflower rice with ginger shrimp, I think you’re gonna want to make my cauliflower fried rice and cauliflower rice tabbouleh recipes.
Asian Cauliflower Rice with Ginger Shrimp
- 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
- Place the shrimp in a bowl. Add the ginger and sake and toss lightly. Marinate in the refrigerator for 15-20 minutes.
- While the shrimp is marinating, prepare the cauliflower rice according to the recipe and set aside.
- 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.
- While shrimp is cooling, mix the sauce ingredients in a small bowl and set aside.
- 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.
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