Sesame Free Shrimp and Cauliflower Rice Stir-Fry
Stir-fry cravings can be tricky to satisfy when so many sauces and takeout staples are loaded with sesame oil or tahini, but this colorful skillet dish sidesteps all of that without sacrificing any of the bold, savory flavor you're after. Coconut aminos stand in beautifully for soy sauce, bringing a rich, slightly sweet depth to the sauce, while fresh ginger and turmeric add warmth and a gorgeous golden hue. Plump shrimp get seared until perfectly pink and curled, then tossed with tender carrots, zucchini, and scallions in a sauce that clings to every bite. The cauliflower rice is the real sleeper hit here — pulsed fine and pan-fried in coconut oil until lightly golden at the edges, it soaks up all that savory sauce like a dream. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the whole bowl feel restaurant-worthy. It's a genuinely satisfying weeknight dinner that comes together in one skillet with zero stress about hidden ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!