Shrimp Egg Roll Bowl over Cauliflower Rice
 
Prep time
Cook time
Total time
 
This fast meal is high in both vegetables and flavor. To help it come together quickly, we use frozen cauliflower rice, pre-grated ginger paste, pre-minced jarred garlic and bagged coleslaw mix. Green onions and bell pepper can also be pre-sliced.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 5 cups frozen cauliflower rice
  • 3 tablespoons high-heat oil
  • 3 tablespoons sesame oil
  • 4 teaspoons minced or pressed garlic
  • 2 teaspoons ginger paste
  • 6 cups pre-cut coleslaw (cabbage and carrots)
  • 1 cup sliced red bell pepper
  • ½ cup thinly sliced scallions, root and tips trimmed
  • 1 teaspoon Chinese five-spice seasoning
  • ¼ cup tamari (gluten-free soy sauce)
  • 2 tablespoons mirin rice cooking wine (sub rice vinegar for keto)
  • 1 pound cooked and peeled shrimp, thawed
  • 4 teaspoons sesame seeds
Instructions
  1. Steam the cauliflower according to the package instructions.
  2. While the cauliflower is cooking, heat a large, nonstick skillet with a lid over medium heat. Add the oils and swirl to coat pan. When the oils are shimmering, add the garlic and ginger. Sauté until sizzling and fragrant, about 30 seconds.
  3. Add the coleslaw, bell pepper and scallions and sauté until the cabbage just begins to wilt, about 3 minutes.
  4. Sprinkle on the five-spice seasoning and stir to incorporate. Add the tamari and mirin rice cooking wine to the pan and stir to evenly coat cabbage. Add the shrimp to the skillet, and toss to evenly distribute. Reduce the heat to medium-low, cover with the lid, and allow shrimp to warm, about 3 minutes.
  5. Measure about 1 cup cooked cauliflower rice into the bottom of four bowls. Top evenly with the shrimp and cabbage mixture, about 1 cup vegetables and 9 to 11 large shrimp per serving. Drizzle each bowl with the pan sauce, and sprinkle each with 1 teaspoon sesame seeds. Serve hot.
Nutrition Information
Serving size: ¼ recipe Calories: 434 Fat: 24.2g Saturated fat: 3.7g Carbohydrates: 24.4g Sugar: 10.5g Sodium: 1028mg Fiber: 7.2g Protein: 32.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/shrimp-egg-roll-bowl