Brazil Nut Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, savory flavor without a single ingredient you'd need to second-guess. Plump shrimp get seared over high heat until perfectly pink and opaque, then tossed back into the pan with crisp-tender snow peas, sweet carrots, and scallions — all coated in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. Coconut aminos does the heavy lifting here, bringing that deep, umami-rich soy sauce vibe without any of the usual allergen concerns that come with conventional bottled sauces. The arrowroot starch thickens everything into a silky, restaurant-worthy glaze that clings beautifully to every bite. Fresh ginger and garlic hit the pan at just the right moment, blooming into something fragrant and irresistible. A squeeze of lime and a handful of cilantro at the end brighten the whole dish and make it feel genuinely special. It's the kind of weeknight dinner that looks impressive, comes together fast, and leaves everyone reaching for seconds.
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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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