Gluten 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 — big, juicy shrimp tossed with tender carrots, zucchini, and golden cauliflower rice in a savory, ginger-spiked sauce. The sauce is built from coconut aminos and apple cider vinegar with a hit of turmeric, so every bite has this bright, slightly tangy depth that feels anything but plain. Cauliflower rice can sometimes turn out soggy and sad, but the trick here is cooking it undisturbed in a hot skillet until the edges go lightly golden — that step alone makes it taste genuinely satisfying rather than like a sad substitute. Everything is naturally free of wheat and gluten-containing grains, so there's no swapping or substituting required; the recipe just works as written. The shrimp cook fast and stay plump, and the vegetables keep just enough bite to give the whole bowl some texture. A squeeze of lime and a handful of fresh cilantro at the end tie everything together and make it feel fresh and restaurant-worthy. It's the kind of clean, colorful meal you'll want on repeat.
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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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