Brazil Nut Free Shrimp and Cauliflower Rice Stir-Fry
Weeknight dinners don't get much more satisfying than a sizzling skillet of plump shrimp, tender-crisp vegetables, and golden cauliflower rice all tossed in a bright, gingery sauce. The cauliflower gets pulsed down to coarse, rice-sized grains and cooked in coconut oil until it picks up just a little color at the edges — a simple trick that gives it real texture and depth. Coconut aminos, apple cider vinegar, fresh ginger, and turmeric come together into a savory-tangy sauce that coats every shrimp and vegetable in the pan beautifully. Carrots and zucchini add color and crunch, while scallions layered in at the start and finish give the whole dish a fresh, aromatic backbone. Because every ingredient here is naturally whole and unprocessed, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings — what you see is exactly what you get. A squeeze of lime and a handful of cilantro at the end pull everything together into something that tastes far more impressive than the effort involved. It's the kind of meal you'll find yourself making 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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