Sweet Heat Shrimp & Cauli Bowls
with Cabbage-Carrot Rice & Pickled Cucumber
Sweet Heat Shrimp & Cauli Bowls
Tender shrimp with a sweet-spicy kick, served over cauliflower and cabbage-carrot rice with crisp pickled cucumber for a fresh, colorful bowl.
Ingredients
For 2 servings
- 1 unit Apricot Jam
- 3 ounce Carrots
- 10 ounce Cauliflower Florets
- 4 ounce Coleslaw Mix
- 1 tablespoon Cornstarch
- 1 clove Garlic
- 1 thumb Ginger
- 1 unit Mini Cucumber
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- 10 ounce Shrimp
- 1 teaspoon Sriracha
- 4 tablespoon Sweet Soy Glaze
- ½ cup White Rice
Additional Ingredients
- 6 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories680
Protein26g
Carbs89g
Fat17g
Tags:
Fiber Smart
⚠️Allergens:
🌰Sesame🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For shellfish-free, swap the shrimp for extra cauliflower, tofu, or chickpeas while keeping the same bold sauce profile. For gluten-free, use tamari or a gluten-free soy glaze and check that the sweet glaze and vinegar are certified GF.
What to serve with it
Serve with a crisp green side like snap peas, cucumber salad, or simple steamed edamame to keep the bowl fresh and bright. A chilled lager, dry riesling, or sparkling water with lime balances the sweet heat nicely.
