Paraben Free Shrimp and Cauliflower Rice Stir-Fry
Colorful, fragrant, and packed with tender shrimp and crisp vegetables, this stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. The base is cauliflower pulsed down to rice-sized grains and seared in coconut oil until lightly golden — a surprisingly satisfying swap that soaks up the savory sauce beautifully. Speaking of the sauce, it's built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric, which means every ingredient is straightforward and easy to verify, a real relief when you're navigating products that often hide synthetic additives or preservatives. Carrots, zucchini, scallions, and garlic round out the vegetable lineup, giving you plenty of color and crunch in every bite. The shrimp cook fast — just a couple of minutes per side until pink and curled — so the whole skillet comes together quickly without losing texture. A finish of fresh cilantro and a squeeze of lime brightens everything up and makes it feel restaurant-worthy. It's a clean, vibrant meal that doesn't ask you to compromise on flavor to eat the way you want to.
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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
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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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