Carrageenan Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp and vegetable stir-fry is the kind of weeknight dinner that looks impressive but comes together in minutes. Plump shrimp get seared over high heat until perfectly pink, then tossed with crisp snow peas, tender carrots, and scallions in a glossy, savory sauce. The real star of that sauce is coconut aminos — a naturally brewed condiment that delivers deep, umami-rich flavor without any of the additives that sneak into conventional soy sauces and bottled stir-fry blends. Arrowroot starch thickens everything into a silky coating that clings beautifully to every piece of shrimp and vegetable. Fresh ginger and garlic bloom in the hot pan for just thirty seconds, adding a punchy aromatic backbone that ties the whole dish together. A squeeze of lime and a handful of cilantro at the end keep things bright and fresh. It's a genuinely satisfying meal that proves clean-ingredient cooking doesn't have to sacrifice any of the bold, restaurant-style flavor you're craving.
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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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