Rice Free Shrimp and Cauliflower Rice Stir-Fry
Stir-fry cravings don't have to mean a pot of white rice on the side — this dish swaps in cauliflower that's been pulsed into fluffy, grain-sized pieces and cooked until just golden at the edges. The result is satisfying and hearty without any of the starchy heaviness, and it genuinely holds its own as the base of the whole meal. Plump shrimp get seared until perfectly pink and curled, then tossed with tender carrots and zucchini in a bright sauce built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric. That sauce is the secret weapon here — it's savory, slightly tangy, and clings to every bite. Everything comes together in a single skillet, which means bold flavor and minimal cleanup. Finish it with scallion greens, a handful of cilantro, and a squeeze of lime, and you've got a weeknight dinner that feels anything but like a compromise.
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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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