Wheat Free Shrimp and Cauliflower Rice Stir-Fry
Craving a satisfying stir-fry without reaching for a single grain of wheat? This vibrant skillet dish delivers everything you love about takeout — juicy shrimp, tender-crisp vegetables, and a punchy sauce — using ingredients that are naturally free of wheat from start to finish. The "rice" base is made by pulsing fresh cauliflower into coarse, grain-sized pieces that soak up all the savory goodness around them. Coconut aminos stand in for soy sauce in the sauce, bringing that deep, umami-rich flavor alongside fresh ginger, apple cider vinegar, and turmeric — no wheat-based condiments needed. The technique matters here: cooking the cauliflower rice in a hot skillet until the edges turn lightly golden gives it a satisfying texture that feels far more substantial than you might expect. Shrimp cook fast and stay tender when you give them a little space in the pan and flip them just once, so the whole dish comes together in a single skillet without much fuss. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy.
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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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