Caffeine 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 technique and a handful of fresh ingredients. Cauliflower florets get pulsed into tender, golden-edged "rice" that soaks up every bit of the savory sauce — made with coconut aminos, apple cider vinegar, fresh ginger, and turmeric — without any of the heaviness of a traditional grain base. Plump shrimp are seared until perfectly pink and curled, then tossed with crisp carrots, zucchini, and scallions for a dish that hits every texture you want in a stir-fry. The whole thing is naturally free of coffee, tea, and any other stimulants, so every ingredient here is exactly what it looks like — no hidden surprises. Coconut aminos do a lot of the heavy lifting in the sauce, delivering that deep, savory umami punch without soy, and the splash of lime and fresh cilantro at the end brightens everything up beautifully. It's colorful, satisfying, and genuinely hard to believe it comes together so cleanly in a single skillet.
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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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