Sautéed Shrimp with Cauliflower Rice and Stir-Fried Bok Choy

Break the cauliflower into florets and pulse in a food processor until it resembles rice grains, about 1-2 minutes, ensuring not to over-process into a puree.

Pat the shrimp dry with paper towels to remove excess moisture, then lightly season with salt and pepper to enhance flavor before cooking.

Rinse the bok choy thoroughly, trim the ends, and separate the leaves, cutting larger leaves in half lengthwise for even cooking.

Finely mince the garlic cloves and grate the ginger using a microplane or fine grater to release maximum flavor for sautéing.

Heat half of the olive oil in a large skillet over medium heat at 160°C, add the cauliflower rice, and sauté for 5-6 minutes, stirring occasionally until slightly tender and lightly golden.

In a separate skillet, heat the remaining olive oil over medium-high heat at 180°C, add the shrimp in a single layer, and sear for 2-3 minutes per side until pink and opaque with a slight golden crust.

In the skillet used for cauliflower rice, add a small amount of olive oil over medium-high heat at 180°C, toss in the bok choy, and stir-fry for 3-4 minutes until the leaves wilt and stems are tender-crisp with bright green color.

Lower the heat to medium at 160°C in the shrimp skillet, add minced garlic and grated ginger, sauté for 1 minute until fragrant, then drizzle with tamari sauce and toss to coat the shrimp evenly.

Combine the shrimp with the cauliflower rice in the larger skillet, mix well over low heat for 1 minute to meld flavors, then turn off the heat and sprinkle with thinly sliced green onions for a fresh finish.