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.
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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.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, and turmeric until combined. Set aside.
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