Almond Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This bright, fast-moving stir-fry delivers tender shrimp and crisp-tender vegetables in a glossy, savory sauce that comes together in minutes. Coconut aminos stand in for traditional soy sauce, bringing a mellow, slightly sweet depth without any wheat or soy — and absolutely no nuts in sight. The sauce gets its silky body from arrowroot starch, while ground turmeric and fresh ginger add warmth that makes every bite feel intentional rather than thrown together. Carrots, snow peas, and scallions keep things colorful and satisfying, and cooking them over high heat means they stay crisp instead of going limp and sad. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy with almost no extra effort. If you've ever scanned a bottled stir-fry sauce label and found a suspiciously long ingredient list, making your own sauce here takes about thirty seconds and tastes far better anyway. Serve it straight from the skillet while everything is still sizzling.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp coconut oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 8 oz snow peas, strings removed
- 2 medium carrots, thinly sliced on the diagonal
- 4 scallions, cut into 1-inch pieces
- ½ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- ½ tsp ground ginger
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, arrowroot starch, ground ginger, and turmeric until the starch is fully dissolved and no lumps remain. Set aside.
- 2
Pat the shrimp dry with paper towels and season with the salt.
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