Seed Oil Free Shrimp and Cauliflower Rice Stir-Fry
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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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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