Alpha Gal Friendly Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry is exactly the kind of weeknight dinner that feels indulgent but comes together in a single skillet with minimal fuss. Juicy, perfectly seared shrimp get tossed with crisp snow peas, sweet carrots, and scallions in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric — every ingredient naturally free from mammalian meat and dairy. For anyone navigating alpha-gal syndrome, soy sauce and conventional stir-fry sauces can be a minefield of hidden additives, but coconut aminos steps in here as a clean, savory swap that genuinely delivers. Arrowroot starch thickens the sauce beautifully without any grain-based thickeners, and coconut oil keeps the whole dish in safe territory from start to finish. The technique matters too — shrimp are seared over high heat until just pink and opaque, then returned to the pan at the very end so they stay tender rather than rubbery. A squeeze of fresh lime and a handful of cilantro at the table brighten everything up and make it feel restaurant-worthy. It's the kind of meal that proves eating around a restriction doesn't mean eating around flavor.
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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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