Gluten Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp stir-fry is the kind of weeknight dinner that looks impressive without demanding much from you. The sauce is built around coconut aminos — a naturally gluten-free swap for soy sauce that brings that same savory, slightly sweet depth without any wheat in the mix. Arrowroot starch steps in to thicken everything into a glossy, clingy coating that hugs every shrimp and vegetable just right. Snow peas, carrots, and scallions stay crisp and vibrant thanks to high heat and smart timing, while fresh ginger and garlic bloom in the center of the pan for maximum fragrance. A splash of apple cider vinegar and a whisper of turmeric round out the sauce with brightness and warmth. Finish it with cilantro and a squeeze of lime and you've got a restaurant-quality plate that's completely free of hidden gluten — no label-reading required.
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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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