BHA & BHT Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant, with plump, seared shrimp and crisp-tender vegetables coated in a glossy, savory sauce. The real star of the show is coconut aminos, which steps in for conventional soy sauce and brings a subtly sweet, umami-rich depth without the synthetic preservatives that show up in so many bottled condiments and sauces. Arrowroot starch thickens the sauce beautifully, while fresh garlic, ginger, and a touch of turmeric layer in warmth and complexity that feel anything but plain. Snow peas, carrots, and scallions keep their color and crunch thanks to the high-heat, quick-cook method — nothing gets soggy or overcooked. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel genuinely fresh. Every ingredient here is whole, recognizable, and free from the hidden additives that can sneak into even "simple" takeout-style dishes. It's clean, colorful, and completely satisfying.
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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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