Turkey Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together with straightforward technique and a short ingredient list. Plump shrimp get seared until perfectly pink and curled, then tossed with tender carrots, zucchini, and a punchy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and turmeric — bright, savory, and just a little tangy. The cauliflower rice is the real workhorse here: pulsed into coarse grains and pan-toasted in coconut oil until lightly golden at the edges, it soaks up every drop of that sauce without turning soggy. Because the whole dish is built around shrimp and fresh vegetables, there's no need to swap or substitute anything to keep it completely free of poultry — it's naturally built that way from the ground up. A finish of scallion greens, fresh cilantro, and a squeeze of lime lifts everything and makes the bowl feel restaurant-worthy. It's satisfying enough to stand on its own, and the kind of recipe you'll find yourself coming back to on busy evenings when you want something colorful and genuinely delicious on the table fast.
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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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