Bright, savory, and packed with color, this stir-fry delivers everything you want from a takeout-style meal without a drop of canola, soybean, or vegetable oil anywhere in the pan. Every bit of fat here comes from coconut oil, which handles high heat beautifully and keeps the shrimp searing properly instead of steaming. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — simple pantry staples that come together into something genuinely bold and a little tangy. Cauliflower rice stands in for the grain, pulsed fresh in a food processor and toasted until the edges go lightly golden, giving you that satisfying bite without any filler. Carrots, zucchini, and scallions round out the vegetables, so each bowl is as filling as it is vibrant. A squeeze of lime and a handful of cilantro at the end pull the whole thing together with a fresh, bright finish that makes it feel restaurant-worthy. If you've been frustrated by stir-fry recipes that quietly rely on industrial oils, this one is a genuinely clean swap that doesn't ask you to sacrifice any flavor.
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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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