Peanut Free Shrimp and Cauliflower Rice Stir-Fry
Weeknight dinners don't get much more satisfying than a sizzling skillet of plump shrimp, crisp-tender vegetables, and golden cauliflower rice all tossed in a bright, gingery sauce. The base is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — no soy, no peanuts, no hidden sauces that require a label check. Cauliflower rice gets pulsed in a food processor and pan-fried until lightly golden at the edges, giving it a nutty, slightly chewy texture that holds up beautifully against the shrimp and vegetables. Carrots, zucchini, and scallions round out the stir-fry with color and crunch, while the sauce reduces just enough to coat every bite. A squeeze of fresh lime and a handful of cilantro at the end pull the whole bowl together with a little brightness. It's the kind of meal that feels restaurant-worthy but comes together entirely in one skillet, with ingredients you can feel confident about from start to finish.
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!