Honey 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 like it took way more effort than it did. Plump shrimp get seared over high heat until perfectly pink, then tossed with crisp snow peas, tender carrots, and scallions in a glossy, savory sauce that clings to every bite. The sauce is built on coconut aminos — a naturally sweet, soy-free alternative that brings deep umami flavor without any added sweeteners, making it a smart swap for the honey- or sugar-laden bottled sauces you'd typically find at the store. Apple cider vinegar adds a bright lift, while arrowroot starch thickens everything into that satisfying, restaurant-style glaze. A hit of fresh ginger and garlic bloomed right in the pan keeps the aromatics sharp and lively. Finish it with a squeeze of lime and a handful of cilantro, and you've got a dish that's genuinely hard to believe came together in one skillet.
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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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