High Fructose Corn Syrup Free Shrimp and Cauliflower Rice Stir-Fry
Weeknight stir-fry cravings are real, but most bottled sauces and takeout versions are loaded with sweeteners that make them a no-go for anyone avoiding high fructose corn syrup. This one sidesteps all of that by building its sauce from scratch — coconut aminos, apple cider vinegar, fresh ginger, and turmeric come together into something savory, bright, and deeply satisfying without a drop of anything processed. Cauliflower rice stands in for the usual grain base, pulsed in a food processor until it mimics the texture of coarse rice and then toasted in coconut oil until the edges go just golden. The shrimp cook fast and stay juicy, and the carrots and zucchini add color and a satisfying bite that holds up beautifully when everything gets tossed together. Every single ingredient is whole and recognizable, which means you know exactly what's going into the bowl. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy. It's the kind of clean, flavorful meal that makes you wonder why you ever reached for a bottle of sauce in the first place.
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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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