Chicken Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry delivers everything you want from a takeout-style meal — juicy shrimp, crisp-tender vegetables, and a savory, ginger-spiked sauce — all built around a base of golden cauliflower rice instead of the usual grain. Pulsing fresh cauliflower into rice-sized pieces and searing it in coconut oil gives it lightly caramelized edges that hold up beautifully when tossed with the rest of the ingredients. The sauce comes together from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, so every bite has a bright, slightly tangy depth without relying on anything processed or hard to source. Carrots, zucchini, scallions, and garlic round out the pan with color and crunch, making this feel genuinely satisfying rather than like something is missing. The shrimp cook fast — just a couple of minutes per side until pink and curled — so the whole dish comes together quickly once your prep is done. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make it feel restaurant-worthy. It's the kind of weeknight dinner that looks impressive, tastes even better, and leaves you wondering why you ever bothered with delivery.
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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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