Beef Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry is exactly the kind of weeknight dinner that feels impressive without demanding much from you — just a hot skillet, fresh ingredients, and about fifteen minutes of focused cooking. Plump, seared shrimp get tossed with crisp snow peas, tender carrots, and scallions in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric, giving every bite a savory, slightly tangy depth. Coconut aminos do the heavy lifting here, delivering that rich, umami-forward flavor you'd expect from a classic stir-fry sauce without any soy or animal-based ingredients sneaking in. The arrowroot starch pulls the sauce together into a silky coating that clings beautifully to the vegetables and shrimp rather than pooling at the bottom of the pan. Cooking the garlic and fresh ginger directly in the center of the skillet — right before the sauce goes in — unlocks their fragrance in a way that makes the whole kitchen smell incredible. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel restaurant-worthy. It's a genuinely satisfying, protein-packed meal that comes together fast and leaves you with almost nothing to clean up.
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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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