Walnut Free Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Juicy, perfectly pink shrimp get tossed with tender carrots, zucchini, and a punchy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and turmeric — bold, bright flavors with zero fuss. The cauliflower rice is the real secret weapon here: pulsed in a food processor and seared in coconut oil until lightly golden, it soaks up every drop of that sauce without turning mushy. Stir-fries can sometimes sneak in nut-based sauces or oils, but every ingredient here is straightforward and easy to verify, so you can cook with total confidence. A squeeze of lime and a handful of fresh cilantro at the end pull the whole bowl together and make it feel genuinely restaurant-worthy. It's naturally light but surprisingly satisfying, and the whole thing comes together in one skillet — which means less cleanup and more time to actually enjoy dinner.
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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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