Chestnut Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, restaurant-worthy flavor with nothing but clean, straightforward ingredients — no hidden surprises lurking in the sauce. Coconut aminos stand in beautifully for soy sauce, bringing a savory, slightly sweet depth that ties together the shrimp, crisp snow peas, and tender carrots without any of the additives you'd find in bottled stir-fry sauces. The arrowroot starch thickens everything into a glossy, clingy coating that makes each bite feel satisfying and complete. Cooking the shrimp in a screaming-hot skillet gives them that perfect sear — pink, opaque, and just barely cooked through — before they get tossed back into the sauce at the very end so they stay tender. Fresh ginger and garlic hit the pan at just the right moment, blooming into something fragrant and punchy without burning. A squeeze of lime and a handful of cilantro at the table brighten the whole dish and make it feel genuinely fresh. It's the kind of weeknight dinner that looks impressive but comes together in one pan with minimal fuss.
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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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