Celery Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with bold flavor, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat without demanding much from you. Juicy shrimp get seared over high heat until perfectly pink, then tossed with crisp snow peas, sweet carrots, and scallions in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. Coconut aminos do a fantastic job standing in for traditional soy-based sauces — they bring that deep, umami-rich flavor without any of the usual additives that can sneak into bottled stir-fry sauces. The arrowroot starch pulls the sauce together into a silky coating that clings to every shrimp and vegetable in the pan. Fresh ginger and garlic hit the skillet at just the right moment, blooming into something fragrant and irresistible. A squeeze of lime and a handful of cilantro at the end lift the whole dish and make it feel genuinely restaurant-worthy. This one is easy to pull off on a busy night and impressive enough to serve to guests.
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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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