Artificial Food Coloring Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with real flavor, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat without any of the ingredient anxiety that comes with bottled sauces. Conventional stir-fry sauces and store-bought seasoning blends are notorious for sneaking in synthetic dyes and artificial additives, but every component here is clean and straightforward. Coconut aminos stand in beautifully for soy sauce, delivering that savory, slightly sweet depth while keeping the ingredient list completely free of artificial coloring agents. A touch of turmeric and ground ginger give the sauce a warm, golden hue that's entirely natural — no dye required. The vegetables — crisp snow peas, tender carrots, and scallions — stay vibrant and crunchy thanks to the high-heat cooking method, and the arrowroot-thickened sauce clings to everything in the most satisfying way. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. If you've been searching for a stir-fry you can feel genuinely good about, this one delivers on every level.
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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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