BHA & BHT Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together with straightforward, whole-food ingredients you can feel genuinely good about. Plump shrimp, crisp carrots, and tender zucchini get tossed with cauliflower rice that's been cooked until lightly golden at the edges — a small step that makes a big difference in texture and flavor. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, which means you're skipping the bottled condiments and soy sauces that often sneak in synthetic preservatives like BHA and BHT. Coconut aminos in particular is a smart swap here — it delivers that savory, umami depth without the additives hiding in conventional soy-based sauces. Everything comes together in one skillet, so cleanup is minimal and the flavors meld beautifully as the sauce reduces and coats every bite. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. It's the kind of clean, colorful meal that satisfies a serious craving without any ingredient second-guessing.
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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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