Citric Acid Free Shrimp and Cauliflower Rice Stir-Fry
Stir-fry nights just got a serious upgrade with this colorful, satisfying bowl packed with plump shrimp, tender vegetables, and golden cauliflower rice. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — a bright, savory combination that coats every ingredient without relying on any citrus juice or citric acid additives that sneak into so many bottled sauces and condiments. That's the real win here: you get bold, complex flavor from ingredients you can actually trust. The cauliflower rice is pulsed fresh and pan-seared until lightly golden at the edges, giving it a satisfying texture that holds up beautifully against the shrimp and crisp-tender carrots and zucchini. Everything comes together in one skillet, which means less cleanup and more time enjoying dinner. A handful of fresh cilantro and optional lime wedges at the table let each person customize their bowl — just skip the lime if you're being extra cautious, or squeeze away if it works for you.
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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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