Alpha Gal Friendly Shrimp and Cauliflower Rice Stir-Fry
This vibrant stir-fry is exactly the kind of weeknight dinner that feels indulgent but comes together with clean, whole-food ingredients from start to finish. Plump shrimp, crisp-tender carrots and zucchini, and golden cauliflower rice all get tossed in a bright sauce built from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — bold flavor without a drop of soy or anything mammal-derived. For anyone managing alpha-gal syndrome, seafood like shrimp is a go-to protein, and this recipe leans into that fully with no red meat, no dairy, and no hidden mammalian byproducts lurking in the sauce. Cauliflower rice stands in for the grain-based version beautifully here — pulsed in a food processor and seared in coconut oil until lightly golden at the edges, it has real texture and absorbs the savory sauce like a dream. The technique of cooking the shrimp in a single layer and flipping once keeps them perfectly pink and tender rather than rubbery. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel restaurant-worthy. It's the kind of meal you'll want on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!