Yeast 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 indulgent without any of the heaviness. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — all naturally free of yeast and fermented grain byproducts that can sneak into conventional soy sauce or store-bought stir-fry blends. Cauliflower rice stands in for the grain-based stuff, pulsed in a food processor until it mimics the texture of fluffy rice without any of the usual concerns. Juicy shrimp get seared until perfectly pink and curled, then tossed with tender carrots, zucchini, and scallions in that golden, ginger-forward sauce. Everything comes together in one skillet, which means less cleanup and more time actually enjoying your meal. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. It's a genuinely satisfying dish that proves eating around dietary restrictions doesn't have to mean eating around flavor.
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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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