Honey Free Shrimp and Cauliflower Rice Stir-Fry
Stir-fry nights just got a serious upgrade, and this one delivers big flavor without a drop of sweetener in sight. So many takeout-style sauces and bottled stir-fry blends sneak in honey or other sweeteners, making it genuinely tricky to find a version that works — but this recipe builds its savory depth from coconut aminos, apple cider vinegar, fresh ginger, and turmeric instead, and the result is bright, bold, and completely satisfying. Cauliflower florets get pulsed down into rice-sized grains and seared until lightly golden, giving you that satisfying base without any grains at all. Plump shrimp cook right in the same skillet alongside carrots, zucchini, garlic, and scallions, so everything picks up those caramelized, wok-kissed edges. The sauce ties it all together in the final toss, coating every bite in a tangy, gingery glaze that tastes far more complex than the short ingredient list suggests. Finish with fresh cilantro and a squeeze of lime and you've got a weeknight dinner that feels like a treat.
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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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