AIP Friendly Shrimp and Cauliflower Rice Stir-Fry
Stir-fry cravings are real, and this shrimp and veggie skillet delivers all the satisfying, high-heat flavor you're after without any of the usual off-limits ingredients. The base is cauliflower rice pulsed right in a food processor, which gets lightly golden in a hot skillet and soaks up the sauce beautifully. Instead of soy sauce, the umami depth comes from coconut aminos brightened with apple cider vinegar, fresh ginger, and turmeric — a combination that's completely on-plan and genuinely delicious. Carrots and zucchini add color and texture, while plump shrimp cook in just a few minutes until perfectly pink and curled. The whole dish comes together in one skillet, making cleanup easy on a weeknight. Finish with scallion greens, a handful of cilantro, and a squeeze of lime for a fresh, vibrant bowl that serves four and feels anything but restrictive.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp coconut oil
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
For the stir-fry
- 1 lb large shrimp, peeled and deveined
- 2 tbsp coconut oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, cut into thin matchsticks
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces — you should have about 4 cups. Do not over-process; stop when the pieces resemble coarse grains.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, and turmeric until combined. Set aside.
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