High Fructose Corn Syrup Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, restaurant-worthy flavor without a drop of high fructose corn syrup hiding in the sauce — which is harder to avoid than you'd think when it comes to bottled stir-fry and soy-based condiments. Coconut aminos step in as the savory backbone here, bringing a slightly sweet, umami-rich depth that pairs beautifully with fresh ginger, garlic, and a touch of turmeric. Arrowroot starch thickens everything into a glossy, clingy sauce that coats every shrimp and vegetable without any of the processed fillers you'd find in a takeout container. The shrimp cook fast over high heat, staying juicy and tender, while the snow peas and carrots keep just enough crunch to make each bite satisfying. A splash of apple cider vinegar brightens the whole dish and keeps the flavors lively. Finish it with fresh cilantro and a squeeze of lime, and you've got a weeknight dinner that feels indulgent but is built entirely from clean, whole ingredients.
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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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