This bright, high-heat stir-fry delivers everything you want from a weeknight dinner — tender-crisp vegetables, plump shrimp, and a glossy sauce that comes together in minutes. Coconut aminos stand in for soy sauce, bringing a subtly sweet, savory depth without any of the additives that can sneak into bottled stir-fry sauces. The sauce itself is whisked together from just a handful of pantry staples: coconut aminos, apple cider vinegar, arrowroot starch, ground ginger, and turmeric — clean, straightforward, and completely free of the warming spice blends that so often hide in pre-made Asian-inspired sauces. Snow peas, carrots, and scallions hit the wok in stages so every vegetable stays vibrant and just tender-crisp rather than soggy. Fresh garlic and ginger bloom in the center of the pan for thirty seconds before the sauce goes in, which is a small step that makes a big flavor difference. A squeeze of lime and a scatter of cilantro at the end lift the whole dish and make it feel restaurant-worthy with almost no extra effort. It's the kind of recipe that proves eating carefully doesn't mean eating boringly.
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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.
Pat the shrimp dry with paper towels and season with the salt.
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