Chestnut Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Plump, juicy shrimp get tossed with tender carrots, zucchini, and a punchy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and turmeric — bold, bright flavors that come together in one skillet. Instead of traditional rice, cauliflower is pulsed into fine, grain-sized pieces and pan-fried until lightly golden at the edges, giving you that satisfying base without any of the heaviness. Every single ingredient here is straightforward and whole, so there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from processed pantry staples. The coconut aminos bring a savory, slightly sweet depth that makes the sauce feel rich and restaurant-worthy without relying on anything complicated. Finish it with scallion greens, a handful of fresh cilantro, and a squeeze of lime, and you've got a bowl that's colorful, nourishing, and genuinely crave-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!