Citric Acid Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp and vegetable stir-fry delivers the kind of weeknight dinner that feels like a treat without demanding much from you. The sauce is where the magic happens — coconut aminos stand in for soy sauce and bring a mellow, savory-sweet depth without any of the hidden additives that make conventional stir-fry sauces a problem for people avoiding citric acid. Apple cider vinegar adds just enough tang to balance things out, and arrowroot starch pulls it all together into a glossy, clingy coating that hits every piece of shrimp and vegetable. Snow peas, carrots, and scallions keep their snap and color thanks to the high-heat, quick-cook method, so nothing turns mushy or dull. Fresh ginger and garlic go in at just the right moment to bloom without burning, giving the whole dish a fragrant backbone that makes it smell as good as it tastes. Optional cilantro and lime wedges at the end let you customize the finish — and if citrus is a concern, simply skip the lime and the dish still stands completely on its own.
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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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