Mushroom Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together with straightforward technique and a handful of fresh ingredients. Plump shrimp get seared until perfectly pink and curled, then tossed with tender-crisp carrots, zucchini, and a punchy sauce built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — bright, savory, and just a little tangy. The base is cauliflower rice pulsed in a food processor and pan-toasted until lightly golden at the edges, giving you all the satisfying bulk of a grain bowl without any actual grains. For anyone navigating a fungi-free diet, stir-fry can be a minefield since many versions lean heavily on mushrooms for umami depth — here that depth comes entirely from the sauce and the natural sweetness of the vegetables. Every single ingredient is clean and easy to verify, so there's no second-guessing what's in the pan. Finish with scallion greens, a squeeze of lime, and a scatter of fresh cilantro if you like, and you've got a colorful, satisfying bowl that genuinely doesn't feel like it's missing a thing.
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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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