Oats Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is everything a weeknight dinner should be — fast, colorful, and packed with bold flavor from ginger, garlic, and a punchy coconut aminos sauce. Cauliflower blitzed into rice-sized pieces stands in for grains beautifully, soaking up the tangy, turmeric-laced sauce while staying light and satisfying. Plump shrimp get seared until perfectly pink and curled, then tossed with tender carrots and zucchini for a dish that genuinely delivers on texture. Because every ingredient here is naturally free from grains and cereals, there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. The coconut aminos bring that savory, umami depth you'd expect from a classic stir-fry sauce without any of the usual concerns around soy-based condiments. A squeeze of lime and a handful of fresh cilantro at the end tie everything together with a bright, fresh finish that makes this feel restaurant-worthy. It's the kind of recipe you'll want to keep on rotation.
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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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