Honey Garlic Shrimp with Cauliflower Rice

Name: Honey Garlic Shrimp with Cauliflower Rice
Cook time: 15 min
Yield: 4 servings
Ingredients: 680 g shrimp, peeled and deveined thawed if frozen, patted dry; 2 g fine salt divided; 0.5 g black pepper divided; 12 g cornstarch for sauce thickening; 30 ml honey; 45 ml soy sauce; 15 ml rice vinegar; 60 ml water for sauce; 4 clove garlic cloves minced; 10 g fresh ginger finely grated; 15 ml neutral oil divided; 15 ml neutral oil divided; 2 count bell peppers seeded and thinly sliced; 600 g cauliflower rice fresh or thawed frozen; 4 g fine salt divided; 0.5 g black pepper divided; 5 ml toasted sesame oil for finishing; 3 count scallions thinly sliced; 8 g sesame seeds for garnish; 1 count lime cut into wedges

Shrimp is quickly seared, then glazed with a soy-honey-garlic sauce and finished with bell peppers. Cauliflower rice is stir-fried separately so it stays light and fluffy, then the shrimp and sauce are spooned over top. The dish eats as a fast weeknight main with a low-carb base and a small amount of fresh lime for brightness.

By Julienne

Honey Garlic Shrimp with Cauliflower Rice

Cook time: 15 minutes

Servings: 4

Ingredients

680 g shrimp, peeled and deveined thawed if frozen, patted dry
2 g fine salt divided
0.5 g black pepper divided
12 g cornstarch for sauce thickening
30 ml honey
45 ml soy sauce
15 ml rice vinegar
60 ml water for sauce
4 clove garlic cloves minced
10 g fresh ginger finely grated
15 ml neutral oil divided
15 ml neutral oil divided
2 count bell peppers seeded and thinly sliced
600 g cauliflower rice fresh or thawed frozen
4 g fine salt divided
0.5 g black pepper divided
5 ml toasted sesame oil for finishing
3 count scallions thinly sliced
8 g sesame seeds for garnish
1 count lime cut into wedges

Instructions

In a bowl, toss the shrimp with 2 g of the salt, 0.5 g of the black pepper, and the cornstarch until lightly coated. Stir together the honey, soy sauce, rice vinegar, water, garlic, and ginger in a separate bowl. The shrimp look evenly dusted and the sauce is fully mixed.
Heat 15 ml of the neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and stir-fry for 1 to 2 minutes per side until just opaque and lightly curled, then transfer to a plate. The shrimp are opaque at the edges and barely cooked through in the center.
Add the remaining 15 ml of neutral oil to the same skillet. Add the bell peppers and cook for 2 to 3 minutes until crisp-tender. Pour in the sauce and simmer for 1 to 2 minutes until glossy and slightly thickened, then return the shrimp and any juices to the pan. Toss 30 to 60 seconds to coat. The sauce clings to the shrimp and peppers in a thin glaze.
While the shrimp cooks, heat a medium skillet over medium-high heat. Add the cauliflower rice with the remaining 4 g salt and 0.5 g black pepper. Stir-fry for 4 to 6 minutes until hot, dry enough to fluff, and just tender; if using thawed frozen cauliflower rice, cook until the excess moisture evaporates. The cauliflower rice is tender but not mushy and the pan looks mostly dry.
Off the heat, stir the sesame oil into the cauliflower rice. Divide the cauliflower rice among bowls, spoon the shrimp and sauce over top, and finish with scallions. Add sesame seeds and lime wedges if using. The bowls are hot, glossy, and topped with fresh green garnish.