Capsaicin Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

Stir-fry is one of those weeknight dinners that feels impressive but comes together in minutes, and this shrimp version delivers big on flavor without a single drop of hot sauce or chili heat. For anyone who needs to avoid capsaicin, takeout stir-fry is often off the table — hidden chili pastes and spicy oils lurk in most restaurant versions — so having a reliable homemade recipe is genuinely useful. Here, the depth comes from a punchy sauce built on coconut aminos, apple cider vinegar, and turmeric, which gives you that savory, slightly tangy glaze you want clinging to every piece of shrimp and vegetable. Fresh garlic and ginger do the heavy lifting on aromatics, while crisp snow peas, diagonal-cut carrots, and scallions keep the whole dish bright and colorful. The arrowroot starch in the sauce thickens it just enough to coat everything beautifully without turning gluey. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel like something you'd happily order out — if only you could trust what was in it.

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