Fructose Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, savory, and packed with color, this shrimp stir-fry delivers everything you want from a weeknight dinner — tender-crisp snow peas, sweet carrots, and perfectly seared shrimp all coated in a glossy, flavor-forward sauce. The real star here is coconut aminos, which brings that deep, soy-sauce-like umami without the fructose concerns that come with many conventional condiments and bottled stir-fry sauces. Apple cider vinegar adds a gentle tang, while ground turmeric and ginger layer in warmth that makes the whole dish feel intentional rather than thrown together. Arrowroot starch thickens the sauce beautifully without any of the hidden additives you'd find in standard cornstarch blends or store-bought sauces. Cooking the shrimp in two quick batches over high heat keeps them juicy and just barely pink at the center — none of that rubbery, overcooked texture that can ruin an otherwise great stir-fry. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel restaurant-worthy. This is the kind of clean, satisfying meal that proves eating with dietary restrictions doesn't mean sacrificing bold flavor.
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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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