Anti Inflammatory Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together in a single skillet with minimal fuss. Plump, seared shrimp get tossed with crisp snow peas, tender carrots, and scallions in a glossy sauce that smells absolutely incredible while it's cooking. Instead of soy sauce, the recipe leans on coconut aminos for that savory, umami-rich depth — a swap that sidesteps a common inflammatory trigger without sacrificing any of the flavor you'd expect from a great stir-fry. Turmeric and fresh ginger pull double duty here, adding warmth and a gentle kick while also being two of the most well-regarded ingredients in an anti-inflammatory kitchen. The arrowroot-thickened sauce clings beautifully to every piece of shrimp and vegetable, so you get that satisfying restaurant-style coating in every bite. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel genuinely finished. It's clean, colorful, and the kind of meal that makes eating well feel like a treat rather than a compromise.
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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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