Breastfeeding Friendly Shrimp and Vegetable Stir-Fry with Coconut Aminos
This colorful stir-fry is the kind of weeknight dinner that feels indulgent but is actually doing a lot of good work for you. Plump, seared shrimp pair with crisp snow peas, sweet carrots, and scallions in a glossy sauce built from coconut aminos, apple cider vinegar, and a warm hit of turmeric — no soy, no refined sugar, nothing that raises flags for nursing moms watching what passes through breast milk. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without the sodium overload or common allergen concerns that come with traditional stir-fry sauces. Fresh garlic and ginger bring serious flavor while also being ingredients many breastfeeding parents actively seek out. The arrowroot-thickened sauce clings to every piece of shrimp and vegetable, so each bite is saucy and satisfying rather than watery or bland. A squeeze of lime and a handful of cilantro at the end brighten the whole dish and make it feel restaurant-worthy with almost zero extra effort. It comes together fast in a single skillet, which is exactly the kind of cooking that fits into life with a newborn.
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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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