Artificial Flavors Free Shrimp and Cauliflower Rice Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did — tender shrimp, crisp-tender vegetables, and golden cauliflower rice all tossed in a bright, savory sauce. The flavor comes entirely from real, whole ingredients: coconut aminos, fresh ginger, apple cider vinegar, and turmeric build a sauce that's punchy and complex without a drop of anything artificial. Conventional stir-fry sauces and seasoning packets are notorious for hiding synthetic flavor additives, so making the sauce from scratch here is the move that keeps everything clean. Cauliflower rice stands in for the grain, pulsed in a food processor until it mimics the texture of coarse rice, then seared in coconut oil until the edges go just slightly golden. The shrimp cook fast — a couple of minutes per side — and everything comes together in one skillet, which means less cleanup and more time actually eating. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel genuinely restaurant-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!