Dairy Free Shrimp and Cauliflower Rice Stir-Fry
This 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, apple cider vinegar, fresh ginger, and turmeric — bold, savory flavors with zero dairy anywhere in sight. Instead of regular rice, cauliflower gets pulsed into coarse grains and cooked in coconut oil until lightly golden at the edges, giving you that satisfying, hearty base without any of the heaviness. The sauce clings to everything beautifully, and a squeeze of lime at the end brightens the whole bowl. It's naturally free of butter, cream, and cheese, so there's no need to swap anything out or second-guess a single ingredient. Finish it with fresh cilantro and scallion greens and you've got a colorful, restaurant-worthy plate that comes together in one skillet.
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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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