Cashew 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 ingredients and a hot skillet. Plump shrimp get seared until perfectly pink and curled, then tossed with tender carrots, zucchini, and a punchy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and turmeric — bold, bright flavors with zero fuss. The cauliflower rice is pulsed and pan-toasted until lightly golden at the edges, giving it a satisfying texture that holds up beautifully under all those saucy vegetables. Every component in this dish is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy stir-fry sauces that often sneak into restaurant versions. The coconut aminos bring that savory, umami depth you'd expect from a classic stir-fry without any of the usual allergen concerns. Finish it with a squeeze of lime and a handful of fresh cilantro, and you've got a colorful, satisfying bowl that's as good for a busy Tuesday as it is for company.
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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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