Carrageenan Free Shrimp and Cauliflower Rice Stir-Fry
Bright, savory, and loaded with color, this stir-fry hits every note you want from a weeknight dinner — tender shrimp, crisp-tender vegetables, and golden cauliflower rice all tossed in a punchy ginger-turmeric sauce. The sauce itself is built from coconut aminos and apple cider vinegar, which means you get that deep, umami-forward flavor without reaching for anything that could sneak in unwanted additives. Carrageenan has a way of hiding in processed sauces, marinades, and even some seafood products, so cooking from scratch with whole ingredients like these is genuinely the cleanest path forward. The cauliflower rice is pulsed fresh and pan-seared until lightly golden at the edges, giving it a satisfying texture that holds up beautifully when tossed with the shrimp and vegetables. Carrots, zucchini, scallions, and garlic round out the stir-fry with layers of flavor and crunch that make every bite interesting. A squeeze of lime and a handful of fresh cilantro at the end pull the whole bowl together with a bright, fresh finish. It's the kind of meal that feels like a treat but comes together entirely from real, recognizable ingredients you can trust.
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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
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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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