This Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger is an easy Asian-inspired dish that will quickly become a family fave, featuring fresh local ginger, a spicy Asian sauce, and lots of herbs for flavor!
Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We've roasted gorgeous purple cauliflower (you can use whatever cauliflower you can find) and chickpeas for texture, lots of veggies,
Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird's eye chili), rice vinegar, and salt. It's good on just about everything! But don't go crazy or your mouth will be on fire!
Gorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It's also loaded with vitamin C, calcium and potassium. All good things!
Roast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned and crispy.
Freshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.
Stir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro!
This lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas, ginger and lots of herbs! Shrimp sambal is a winner for dinner!Print
- 4 tablespoons olive oil (divided)
- 1 head purple cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
- Salt & pepper
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- 1 cup white button mushrooms, sliced
- 1 pound large shrimp, peeled and deveined
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro, chopped
For the sauce:
- Preheat oven to 425 degrees.
- Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss to combine, in a single layer.
- Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
Make the sauce: Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar. Set aside.
- In a large heavy wok, add the remaining 2 tablespoons of olive oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden.
- Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat.
- Add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine.
- Serve immediately with extra herbs sprinkled on top.
Optional: Serve with a side of steamed rice.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Oven & Cook Top
- Cuisine: Asian Fusion
- Serving Size:
- Calories: 265
- Sugar: 9.6 g
- Sodium: 637.4 mg
- Fat: 11.2 g
- Carbohydrates: 22.4 g
- Protein: 21.1 g
- Cholesterol: 121.6 mg
Keywords: Shrimp with Cauliflower, Stir Fry Shrimp, Asian Stir Fry Shrimp, Stir Fry Shrimp and Cauliflower