Sautéed Shrimp with Cauliflower Rice and Stir-Fried Bok Choy

• 500 g cauliflower⇄

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.

💡 Work in small batches to achieve an even rice-like texture.

• 170 g shrimp⇄
• 1 g salt⇄
• 0.5 g black pepper⇄

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

💡 Drying the shrimp ensures a better sear and prevents steaming.

• 400 g bok choy⇄

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

💡 Soak bok choy in cold water to remove any hidden dirt between leaves.

• 10 g garlic⇄
• 10 g ginger⇄

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

💡 Use a spoon to easily peel ginger before grating.

• 15 ml olive oil⇄

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.

💡 Avoid overcrowding the pan to prevent the cauliflower from becoming mushy.

• 15 ml olive oil⇄

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.

💡 Don’t move the shrimp initially to get a nice sear; flip only when the edges turn pink.

• 10 ml olive oil⇄

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.

💡 Keep the heat high and stir constantly to retain the bok choy’s vibrant color and crunch.

• 10 g garlic⇄
• 10 g ginger⇄
• 15 ml tamari sauce⇄

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.

💡 Stir quickly to prevent the garlic from burning and becoming bitter.

• 20 g green onions⇄

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.

💡 Add green onions off the heat to preserve their bright color and mild flavor.