Artificial Flavors Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, restaurant-quality flavor without a single synthetic shortcut. Coconut aminos stand in for conventional soy sauce, bringing a naturally savory-sweet depth that's completely free of the artificial additives often hiding in bottled stir-fry sauces. The sauce comes together with just a handful of real-food pantry staples — apple cider vinegar, arrowroot starch, ground ginger, and turmeric — so you know exactly what's going into every bite. Crisp snow peas, tender carrots, and juicy seared shrimp make this a genuinely satisfying weeknight meal that doesn't feel like a compromise. A hit of fresh garlic and ginger bloomed in the pan adds aromatic punch that no flavor packet could replicate. Finish it with cilantro and a squeeze of lime and you've got a dish that's as bright and fresh as it looks.
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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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