Gut Friendly Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, satisfying flavor without any of the ingredients that tend to aggravate a sensitive gut. Coconut aminos stand in for traditional soy sauce, bringing that savory, slightly sweet depth while keeping things gentle and gluten-free. Arrowroot starch thickens the sauce beautifully without the digestive downsides of cornstarch, and apple cider vinegar adds a bright tang that ties everything together. The vegetables — crisp snow peas, tender carrots, and fresh scallions — cook quickly over high heat so they stay easy to digest while still offering real texture and color. Fresh ginger and garlic do double duty here, building aromatic flavor while also being well-known gut-supportive ingredients. A squeeze of lime and a scatter of cilantro at the end lift the whole dish and make it feel restaurant-worthy. It comes together in one skillet, which means less mess and a fast path to a nourishing, feel-good dinner.
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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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