This vibrant 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, fresh ginger, apple cider vinegar, and turmeric — bold, savory flavors with zero dairy anywhere in sight. Instead of traditional rice, cauliflower is pulsed into fine, grain-sized pieces and pan-seared in coconut oil until lightly golden, giving you that satisfying, hearty base without any of the heaviness. The whole dish comes together in one skillet, which means less cleanup and more time actually enjoying your meal. Finishing with scallion greens, fresh cilantro, and a squeeze of lime brightens everything up and makes it feel genuinely restaurant-worthy. It's a smart, naturally dairy-free option that doesn't ask you to compromise on flavor or texture — just real ingredients cooked simply and well.
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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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Lactose Free Shrimp and Cauliflower Rice Stir-Fry | Fig App