Cauli-Shrimp Stir-Fry

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Cauliflower rice stir fry in bowl close up

It took me awhile to figure out the best way to use cauliflower “rice” – I was never happy with the mushy result that I’d get when I let it defrost before cooking. It turns out the trick is to keep it fully frozen until cooking, and use a non-stick skillet on medium-high heat to quickly thaw and cook it until just toasted, complimenting many AIP meals.

This cauliflower rice stir fry is one of those quick weeknight meals I am almost always prepared to make in a pinch, due to having a stash of frozen shrimp and cauliflower “rice” in the freezer at all times. Give it a try and let me know what you think!

Cauliflower rice stir fry in bowl landscape
Cauli-Shrimp Stir-Fry Bowl
Prep time
Cook time
Total time
Serves: 2-3
  • 4 tablespoons avocado oil, divided
  • 14 ounces frozen cauliflower "rice" (ingredient should only be cauliflower)
  • ½ teaspoon sea salt
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 3 cups shiitake mushrooms, thinly sliced (sub button mushrooms)
  • ¼ cup coconut aminos
  • 1 teaspoon apple-cider vinegar
  • 1 pound peeled shrimp
  • green onions and cilantro, for garnish
  1. First, make the cauliflower "rice" base. Heat 2 tablespoons of the avocado oil in a non-stick skillet on medium-high heat, and when the pan is hot, add the frozen cauliflower "rice." Cook, stirring occasionally, for 10-15 minutes, or until all of the granules are fully defrosted and begin to lightly brown. Add ½ teaspoon of sea salt and transfer to a large bowl while you make the rest of the meal.
  2. In the same skillet, add the remaining 2 tablespoons of avocado oil on medium-high heat. When the pan is hot, add the onions and cook, stirring, for about 3 minutes or until just starting to brown. Add the garlic, ginger, and mushrooms, and cook until the garlic is fragrant, about 30 seconds.
  3. Add the coconut aminos and apple-cider vinegar, and cook until liquid thickens, about 2 minutes.
  4. Add the shrimp and cook, stirring, until they are cooked throughout, about 1-2 minutes. Turn off the heat, salt to taste, and serve immediately.
  5. Serve each bowl of cauliflower rice topped with the shrimp stir-fry and garnished with green onions and cilantro.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


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