Sweet Heat Shrimp & Cauli Bowls

🥘 Ingredients

• apricot jam
  2 tbsp
• black pepper
  1 pinch
• carrot
  1 unit
• cauliflower florets
  1 unit
• coleslaw mix
  1 unit
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• garlic
  2 cloves
• ginger
  1 unit
• mini cucumber
  1 unit
• rice wine vinegar
  2 tbsp
• salt
  1 pinch
• scallions
  2 unit
• shrimp
  1 unit
• sriracha
  1 tsp
• sugar
  1 tsp
• sweet soy glaze
  2 tbsp
• water
  1 c
• white rice
  1 c

🍳 Cookware

• small bowl
• baking sheet
• small pot
• medium pan
• second small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Pat shrimp dry and set aside. Trim and halve mini cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower florets 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 .

   shrimp: 1 unit, mini cucumber: 1 unit, cauliflower florets: 1 unit, scallions: 2 unit, carrot: 1 unit, ginger: 1 unit, garlic: 2 cloves
2. 

   2

   In a small bowl , combine cucumber, rice wine vinegar , ¼ tsp sugar , and a pinch of salt . Set aside to pickle.

   rice wine vinegar: 2 tbsp, sugar: 1 tsp, salt: 1 pinch
3. 

   3

   Toss cauliflower on a baking sheet with a large drizzle of cooking oil , salt, and black pepper . Roast on top rack until tender ⏱️ 20 minutes .

   cooking oil: 2 tbsp, black pepper: 1 pinch
4. 

   4

   While cauliflower roasts, heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened ⏱️ 1 minute . Add white rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   white rice: 1 c, water: 1 c
5. 

   5

   While rice cooks, heat a drizzle of cooking 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 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 until no lumps remain. Set aside.

   coleslaw mix: 1 unit, cornstarch: 1 tbsp
6. 

   6

   Heat a drizzle of cooking oil in the pan used for veggies over medium heat. Add ginger and garlic; cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Stir in apricot jam , sweet soy glaze , cornstarch mixture, and as much sriracha as you like. Cook, stirring constantly, until thickened and syrupy ⏱️ 2 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.

   apricot jam: 2 tbsp, sweet soy glaze: 2 tbsp, sriracha: 1 tsp
7. 

   7

   Stir cabbage mixture into pot with rice. Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.