With bathing suit season and a trip to the beach looming, I’m craving something super healthy, and this one-dish dinner fits the bill. I’ve substituted cauliflower rice for white or brown rice here for added health benefits. Cauliflower packs so much nutrition that it should be included when you can in your diet: Vitamins C, K and B6 AND it’s a good source of protein and fiber.
Shrimp and Veggie Bowls
(Adapted from Dad with a pan)
~ 3-4 cups cauliflower rice (purchased or see recipe below)
1 lb peeled and deveined large shrimp
1 whole lemon (or 2 TBSP lemon juice)
2 TBSP butter
2 cups assorted veggies (I’m using broccoli, red pepper and carrots along with some spinach that I’ll add to the final bowl)
1/2 cup reduced sodium soy sauce
1/4 cup brown sugar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 cup water
1/4 tsp corn starch
1/2 cup sriracha sauce
1/8 cup rice, white or apple cider vinegar
Cook the cauliflower rice whichever way you prefer (see below).
Then prepare the Teriyaki sauce by bringing the soy sauce, brown sugar, garlic powder, and ground ginger to a boil while stirring frequently; reduce to a simmer for about 5 minutes.
Add the mixture of water and cornstarch to the teriyaki to thicken it up into a glaze, cook down on low for another 5 minutes.
Shrimp and veggies
While the teriyaki is cooking, squeeze the lemon juice over your shrimp, and bring some water to a boil to steam the veggies.
Steam your veggies for roughly 3 – 5 minutes (you want them to still be firm), and then set aside. While the veggies are steaming, melt butter in a pan and cook your shrimp; about 3-5 minutes until pink and cooked through.
Once everything is is done, you’re ready to make the bowls! Place the cauliflower rice on the bottom, veggies next, then shrimp. Drizzle some teriyaki sauce over the bowl. Serve more teriyaki and sriracha on the side. ENJOY!
I’ve made this dish with grilled chicken and many other veggies such as summer squash, zucchini, mushrooms, asparagus and more. Whatever your favorites are or what you’ve got on hand – throw it in the steamer and enjoy.
***How to prepare cauliflower rice
1 TBSP oil (whichever you prefer, I’m using extra virgin olive oil
Cauliflower rice is all the rage with people trying to eat healthier and with the fact that white rice has very little to offer nutritionally. Whole Foods and Trader Joe’s carry their own cauliflower rice as do many grocery stores (like my local Publix Supermarkets) in the frozen food section by Green Giant. But….it’s very easy to prepare yourself, and it’s just one added step in the meal.
Take one head of cauliflower and cut it up into florets. Then either use a grater or use a food processor with the grater attachment to “rice” the cauliflower.
Once you’ve grated all the cauliflower cook it one of 2 ways.
- Place the grated cauliflower into a microwave-safe bowl. Then stir in 1 TBSP of oil (vegetable, canola or olive oil), cover the bowl tightly with plastic wrap, and cook for about 3 minutes.
- Heat up 1 TBSP of olive oil in a pan, and sauté the grated cauliflower until lightly cooked.