Black Pepper Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

Bright, fast, and packed with color, this shrimp stir-fry delivers everything you want from a weeknight dinner — tender-crisp snow peas, sweet carrots, and juicy shrimp all glossed in a savory, aromatic sauce. The secret weapon here is coconut aminos, which brings that deep, umami-rich flavor you'd expect from a classic stir-fry sauce without any of the usual additives that can sneak black pepper into the mix. A touch of turmeric and ground ginger give the sauce warmth and complexity, while fresh garlic and minced ginger bloomed straight in the wok keep every bite lively and fragrant. Arrowroot starch thickens everything into a silky glaze that clings beautifully to the shrimp and vegetables — no cornstarch, no mystery seasonings, just clean ingredients you can actually read. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy. It comes together in one skillet over high heat, so you get that satisfying sear and wok-style char without a pile of dishes waiting for you afterward.

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