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    Home » Recipes » Seafood

    Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger

    January 14, 2022 · Published: July 17, 2017 By: Asian Inspired Eats 12 Comments

    Jump to Recipe·Print Recipe

    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 with cauliflower chickpeas and ginger in a black and white bowl with chopsticks and fresh ginger and a grey napkin on the side on a white plank wooden board.

    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!

    A close up shot of uncooked purple cauliflower florets.

    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!

    Roasted purple cauliflower florets and chickpeas on a sheet pan.

    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.

    Pieces of fresh ginger bulbs on a white plank wooden board.

    Freshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.

    Overhead view of a wok with shrimp, purple cauliflower, chick peas, mint and cilantro being stir-fried with a wooded spatula.

    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! 

    A black and white bowl filled with shrimp sambal and roasted cauliflower and chickpeas topped with a fresh mint leaf with ginger bulbs on the side on top of a wooden white board.

    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
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    A black and white bowl filled with shrimp sambal and roasted cauliflower and chickpeas topped with a fresh mint leaf with ginger bulbs on the side on top of a wooden white board.

    Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 60 mins
    • Yield: 6 1x

    Ingredients

    Units Scale
    • 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:

    • 2 tablespoons sambal oelek (Thai red chili paste)
    • 1 tablespoon fish sauce
    • 2 tablespoons mirin wine
    • Juice from 2 small limes
    • 1 tablespoon fresh ginger, grated
    • 1 tablespoon sugar

    Instructions

    1. Preheat oven to 425 degrees.
    2. 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.
    3. 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.

    1. 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.
    2. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat.
    3. 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.
    4. Serve immediately with extra herbs sprinkled on top.

    Notes

    Optional: Serve with a side of steamed rice.

    • Author: Asian Caucasian
    • Prep Time: 15 mins
    • Cook Time: 45 mins
    • Category: Dinner
    • Method: Oven & Cook Top
    • Cuisine: Asian Fusion

    Nutrition

    • 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

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Beth Neels says

      February 01, 2019 at 10:32 am

      I love the addition of the purple cauliflower to boost up the nutrition! This looks like a lovely, delicious meal.

      ★★★★★

      Reply
      • Asian Caucasian says

        February 01, 2019 at 7:24 pm

        It's so tasty, Beth! I'm a big fan of using colorful cauliflower because it roasts up so beautifully with so much flavor!

        Reply
    2. Caroline says

      January 31, 2019 at 9:55 pm

      This sounds like a delicious meal, so much tastiness. That cauliflower is so colorful and roasting really brings out the flavor.

      ★★★★★

      Reply
      • Asian Caucasian says

        February 01, 2019 at 7:23 pm

        Yes, I love roasting cauliflower! It makes it so much sweeter! This is a great, healthy dish for any night of the week!

        Reply
    3. Amanda says

      January 31, 2019 at 8:54 pm

      Sounds like such a light and fresh dish. Thanks for sharing!

      Reply
      • Asian Caucasian says

        February 01, 2019 at 7:22 pm

        It's light and healthy but very satisfying! I hope you'll try it. Let me know what you think!

        Reply
    4. Ramona says

      January 31, 2019 at 8:50 am

      this sounds and looks incredible - I could eat this all day long everyday! Great recipe!

      ★★★★★

      Reply
      • Asian Caucasian says

        February 01, 2019 at 7:22 pm

        Thank you, Ramona! It's really yummy. I happen to love colorful cauliflower because it tastes sweeter than the white variety. The addition of the shrimp in this recipe is so good!

        Reply
    5. Janice says

      July 18, 2017 at 4:57 pm

      What a fabulous colourful plate of food, such a great combination of ingredients.

      Reply
      • Asian Caucasian says

        July 25, 2017 at 2:18 pm

        Thanks so much! Please try this recipe, it's just so easy. You can always substitute the shrimp for chicken and it's just as good!

        Reply
    6. Tweety says

      July 18, 2017 at 3:49 pm

      Sadly I am allergic to shrimp, but this looks so colorful and good!

      Reply
      • Asian Caucasian says

        July 25, 2017 at 2:17 pm

        I know this tastes just as good with chicken! Please try it and let me know what you think!

        Reply

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