Paleo Shrimp and Cauliflower Rice Stir-Fry

Total time40 min

Prep time20 min

Cook time20 min

Paleo Shrimp and Cauliflower Rice Stir-Fry

Stir-fry cravings are real, and this one delivers all the sizzle and satisfaction without any of the grains, soy, or refined ingredients that typically come with the territory. Cauliflower florets get pulsed down into tender, lightly golden "rice" that soaks up every drop of the sauce — and that sauce, built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, is genuinely bold and complex. Plump shrimp get seared until perfectly pink and curled, then tossed with carrots, zucchini, scallions, and garlic for a colorful, veggie-packed bowl that feels indulgent but is completely clean. Coconut aminos do the heavy lifting here as a soy-free swap, so you get that savory, slightly sweet depth without any of the usual store-bought sauce concerns. Everything comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
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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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