Legume Free Shrimp and Cauliflower Rice Stir-Fry
This stir-fry is the kind of weeknight dinner that looks impressive but comes together with straightforward technique and a handful of fresh ingredients. Cauliflower rice stands in for the grain, pulsed or grated down to coarse, rice-sized pieces and seared in coconut oil until lightly golden at the edges — it's genuinely satisfying, not just a substitute. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, which means you get that savory, slightly tangy depth without any soy or legume-derived ingredients sneaking in. Plump shrimp get cooked in the same skillet alongside carrots, zucchini, and scallions, so every bite has color, crunch, and protein. A final toss brings everything together in under a minute, letting the sauce reduce just enough to coat the shrimp and vegetables in a glossy, fragrant finish. Lime wedges and fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy with almost no extra effort.
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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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