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.
Servings: 4 servings
Ingredients
- 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
Sauce
- 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
- 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.
Nutrition
Calories: 449kcal | Carbohydrates: 20g | Protein: 39g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 428mg | Sodium: 2309mg | Potassium: 743mg | Fiber: 8g | Sugar: 7g | Vitamin A: 915IU | Vitamin C: 41.8mg | Calcium: 279mg | Iron: 5.2mg