Almond Free Shrimp and Cauliflower Rice Stir-Fry
Weeknight dinners don't get much more satisfying than a sizzling skillet full of plump shrimp, tender vegetables, and golden cauliflower rice. The cauliflower gets pulsed down to coarse, rice-sized grains and cooked in coconut oil until it picks up just enough color at the edges — light, fluffy, and genuinely delicious rather than a sad substitute. A quick sauce made from coconut aminos, apple cider vinegar, fresh ginger, and turmeric ties everything together with a bright, savory punch that clings to every bite. Carrots cut into matchsticks and zucchini sliced into half-moons add color and crunch, while the shrimp cook fast and stay juicy when you let them sear undisturbed before flipping. The whole thing comes together in one large skillet, which means minimal cleanup and maximum flavor. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish with scallion greens, a handful of cilantro, and a squeeze of lime for a bowl that looks and tastes like it took far more effort than it did.
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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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