Sweet Heat Shrimp & Cauli Bowls
with Cabbage-Carrot Rice & Pickled Cucumber
- Shellfish
- Sesame
- Soy
- Wheat
Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!
Ingredients
3 ounce
Carrot
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 unit
Apricot Jam
½ cup
White Rice
10 ounce
Shrimp
(Contains: Shellfish)
1 clove
Garlic
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
10 ounce
Cauliflower Florets
2 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
1 thumb
Ginger
Not included in your delivery
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens on a diagonal into ½-inch pieces. Trim and peel carrot; grate on the largest holes of a box grater. • Peel and mince or grate ginger. Peel and mince or grate garlic.
• In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.
• Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While cauliflower roasts, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, 1 minute. • Add rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook, stirring, until fragrant, 1 minute. • Add coleslaw mix and shredded carrot; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan. • In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside.
Use pan used for shrimp or chicken here.
• Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook, stirring occasionally, until fragrant, 30 seconds. • Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick. • When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.
Stir shrimp or chicken into sauce along with cauliflower.
• Stir cabbage mixture into pot with rice. • Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The pickled cucumbers were a nice side, though some felt they overpowered other flavors.
- Ease of prep: Some found the timing tricky; consider prepping ingredients in advance for smoother cooking.
- Suggestions: Try making this with shrimp and broccoli for a delicious variation 🍤.
Reviews from our home cooks
Made with shrimp and broccoli. It was delish. The shrimp went very well with this dish. Pickled cucumbers were a nice side.
I think some of the steps could be better ordered, because once things get going, there is not much time for steps that could have been done before hand.
Good thing there were not left overs. I would have ate more.
The pickled cucumbers took away from the flavor of everything else
