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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!
- 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
- 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.
- 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.
- Add the coconut aminos and apple-cider vinegar, and cook until liquid thickens, about 2 minutes.
- 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.
- Serve each bowl of cauliflower rice topped with the shrimp stir-fry and garnished with green onions and cilantro.