Gelatin Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together with straightforward, whole-food ingredients you can feel good about. Cauliflower florets get pulsed into tender, golden "rice" that soaks up every bit of the punchy coconut aminos and ginger sauce — no grains, no fillers, just real vegetables doing the heavy lifting. The shrimp cook fast and stay juicy, while carrots and zucchini add color and a satisfying bite that makes the whole bowl feel substantial. Gelatin shows up in surprising places — thickened sauces, certain condiments, even some seasoning blends — but every component here is built from scratch, so there's nothing hidden to worry about. The sauce is a simple whisk of coconut aminos, apple cider vinegar, fresh ginger, and turmeric, which means you know exactly what's going into it. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant. It's clean, colorful, and genuinely craveable.
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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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