Xanthan Gum Free Shrimp and Cauliflower Rice Stir-Fry
Bright, savory, and loaded with color, this shrimp and cauliflower stir-fry is the kind of weeknight dinner that feels like it came from a restaurant but comes together entirely in one skillet. The cauliflower is pulsed down to rice-sized pieces and toasted in coconut oil until lightly golden at the edges, giving it a satisfying texture that holds up beautifully under the sauce. Speaking of the sauce — coconut aminos, apple cider vinegar, fresh ginger, and turmeric create something deeply flavorful without a single thickener or additive in sight, which is exactly what makes this dish so easy to trust. Many store-bought stir-fry sauces and seasoning blends sneak in stabilizers and binders that can be hard to spot on a label, so making your own from scratch here is a genuine win. The shrimp cook fast and stay juicy, the carrots and zucchini keep just enough bite, and the whole thing gets tossed together so every ingredient is coated in that warm, tangy glaze. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make it feel finished without any extra effort. It's clean, it's filling, and it's the kind of recipe you'll find yourself coming back to on repeat.
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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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