Seeds Free Shrimp and Cauliflower Rice Stir-Fry
Bright, colorful, and packed with bold flavor, this shrimp and cauliflower stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. The cauliflower gets pulsed down into tender, golden-edged rice-sized pieces that soak up every bit of the ginger-turmeric sauce — no grains, no grains-adjacent fillers, just pure vegetable goodness. Coconut aminos stand in for traditional soy sauce, which means the whole dish stays completely free of hidden seeds or seed-derived ingredients that can sneak into standard stir-fry sauces. The sauce itself — coconut aminos, apple cider vinegar, fresh ginger, and turmeric — is punchy and aromatic, coating the plump shrimp and crisp-tender carrots and zucchini in a glossy, savory glaze. Cooking the shrimp in a single layer in a hot skillet gives you that satisfying sear and perfectly pink, juicy results every time. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel restaurant-worthy. It's the kind of recipe you'll find yourself making on repeat because it's genuinely delicious and completely stress-free to put together.
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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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