Citrus Free Shrimp and Cauliflower Rice Stir-Fry
This stir-fry is the kind of weeknight dinner that looks impressive but comes together with minimal fuss — tender shrimp, crisp-edged cauliflower rice, and a colorful tangle of carrots and zucchini all coated in a savory, ginger-forward sauce. The flavor punch comes from coconut aminos, apple cider vinegar, and turmeric, which means you get that deep, umami-rich stir-fry taste without any citrus juice hiding in the mix. For anyone navigating a citrus-free lifestyle, takeout and bottled sauces can be a minefield, since lemon and lime juice sneak into marinades and dressings constantly — this recipe keeps the whole thing clean from start to finish. Pulsing the cauliflower in a food processor until it resembles coarse grains is the key move here; it cooks up light and slightly golden rather than mushy, making it a genuinely satisfying base. The shrimp cook fast and stay juicy when you let them sit undisturbed in the hot pan before flipping — a small step that makes a big difference in texture. Everything comes together in one skillet, which means less cleanup and more time to actually enjoy the meal.
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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)
Can be omittedlime
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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