Cinnamon Free Shrimp and Cauliflower Rice Stir-Fry
Savory, satisfying, and packed with color, this shrimp stir-fry is the kind of weeknight dinner that looks impressive but comes together in a single skillet. Cauliflower florets get pulsed into tender, golden "rice" that soaks up every drop of the tangy coconut aminos and ginger sauce — no grains, no fuss. Avoiding cinnamon can be trickier than it sounds in stir-fry territory, since many bottled sauces and spice blends sneak it in without much fanfare. Here, the sauce is built from scratch with just four clean ingredients, so you know exactly what's going into the pan. Plump shrimp cook fast alongside matchstick carrots and zucchini, giving you that satisfying mix of textures in every bite. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. It's a genuinely crave-able meal that doesn't ask you to compromise on flavor to stay safe.
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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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