Cashew Shrimp Bowls

This Keto Diet friendly bowl is made with Cauliflower Rice! The dish is rounded out with Edamame, Shrimp, Cashews and Garlic, but Mizkan Natural Rice Vinegar is the touch that brings it all together. This delicious bowl is ready in just 30 minutes!


6 Tbsp sesame oil, divided

1 (20-oz) pkg frozen cauliflower rice

¼ cup low sodium soy sauce, divided

1¼ lb peeled and deveined, large raw shrimp

3 bell peppers, sliced

2 green onions, sliced

1½ cups frozen shelled edamame

⅓ cup roasted, salted cashews

1½ Tbsp Mizkan Natural Rice Vinegar

4 cloves garlic, minced


  1. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Cook cauliflower in hot oil 4 minutes, stirring often, until cauliflower is crisp-tender. Stir in 1 Tbsp soy sauce. Remove from skillet; keep warm.
  2. Wipe skillet clean, and return to heat. Add 2 Tbsp oil to skillet. Cook shrimp in hot oil 2 to 3 minutes or until shrimp turn pink. Remove from skillet.
  3. Heat 2 Tbsp oil in skillet. Cook bell peppers, onions, and edamame in hot oil over medium-high heat 7 to 8 minutes or until lightly browned.
  4. Add nuts, 3 Tbsp soy sauce, vinegar, and garlic to skillet. Cook 2 to 3 minutes, adding water, 1 Tbsp at a time, if needed to prevent sticking. Return shrimp to skillet, stirring to combine.
  5. Divide cauliflower among 4 bowls. Top with shrimp mixture.


4 servings


30 minutes (15 minutes prep time, 15 minutes cook time)