Stir-fry cravings are real, but most versions lean hard on chili paste, sriracha, or spicy sauces that make them completely off-limits for anyone avoiding capsaicin. This one delivers all the satisfying wok-style energy — sizzling shrimp, tender-crisp vegetables, and a glossy, savory sauce — without a single pepper in sight. The sauce gets its depth from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, so the flavor is genuinely bold and complex rather than just "heat-free and boring." Cauliflower rice stands in for the grain base, pulsed in a food processor and pan-fried until lightly golden at the edges, giving you that slightly toasty bite you'd expect from a proper fried rice. Carrots, zucchini, garlic, and scallions round out the vegetables, making every forkful colorful and satisfying. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl without adding any burn. It's the kind of weeknight dinner that feels indulgent but comes together in one skillet with clean, straightforward ingredients.
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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.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, and turmeric until combined. Set aside.
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