Pork Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together with surprisingly little effort. Plump, juicy shrimp get seared until perfectly pink and curled, then tossed with tender carrots, zucchini, and a punchy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and turmeric — bright, savory flavors with a subtle warmth that keeps you going back for another bite. The base is cauliflower rice, pulsed and pan-toasted until lightly golden at the edges, giving you all the satisfying bulk of a classic fried rice without the grains. Every single ingredient here is naturally free from pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it just works as written. The coconut aminos do the heavy lifting in place of traditional soy sauce, delivering that deep umami hit without any of the usual concerns about hidden additives. Finish it with scallion greens, a handful of fresh cilantro, and a squeeze of lime, and you've got a bowl that's colorful, clean, and genuinely craveable.
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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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