Lupin Free Shrimp and Cauliflower Rice Stir-Fry
Tender shrimp, crisp-edged cauliflower rice, and a rainbow of vegetables come together in a stir-fry that feels indulgent but is built entirely from clean, whole ingredients. The sauce — coconut aminos, apple cider vinegar, fresh ginger, and turmeric — brings a savory, slightly tangy depth that coats every bite without relying on any of the grain-based or legume-derived condiments that can sneak lupin into an otherwise straightforward dish. Cauliflower gets pulsed down to coarse, rice-sized grains and seared in coconut oil until lightly golden at the edges, giving you that satisfying stir-fry texture without any flour-based fillers or thickeners. Carrots, zucchini, and scallions round out the vegetables, adding color and crunch that hold up beautifully against the quick-cooked shrimp. The shrimp go in last, seared in a single layer so they stay plump and juicy rather than steaming into rubbery little curls. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel like something you'd order at a restaurant — except you made it yourself, and you know exactly what went into it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!