Bright, fast, and packed with color, this stir-fry delivers the kind of weeknight dinner that feels like a treat without requiring much effort. Plump shrimp get seared over high heat until perfectly pink and opaque, then tossed back into the pan with crisp snow peas, tender carrots, and fragrant scallions. The sauce is where things get really interesting — coconut aminos bring that deep, savory umami punch you'd expect from soy sauce, while apple cider vinegar adds a subtle brightness and arrowroot starch pulls everything into a glossy, clingy coating that hugs every piece of shrimp and vegetable. Fresh ginger and garlic hit the pan at just the right moment, blooming into something aromatic and bold without burning. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just clean, whole ingredients you can feel confident about. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy. Serve it straight from the skillet while the sauce is still glossy and the vegetables still have their snap.
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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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