Anti Inflammatory Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks impressive, tastes incredible, and happens to be doing your body a serious favor. Turmeric and fresh ginger — both well-known for their inflammation-fighting properties — are built right into the sauce alongside coconut aminos and apple cider vinegar, so every bite carries that warm, savory depth. Cauliflower rice stands in for conventional grains, keeping things light while still giving you that satisfying, scoopable base you want under a saucy stir-fry. The vegetables — carrots, zucchini, and scallions — cook quickly at high heat so they stay crisp-tender rather than mushy, and the shrimp go from raw to perfectly pink and curled in just a few minutes. Coconut oil ties the whole thing together, replacing inflammatory seed oils without sacrificing that essential wok-style sear. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy. It's a full, colorful meal in one pan that you'll want on repeat.
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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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