Lactose Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry is everything a weeknight dinner should be — fast, colorful, and packed with bold flavor from garlic, fresh ginger, and a glossy sauce that comes together in seconds. Coconut aminos stand in for soy sauce with a naturally sweet, savory depth, and because they're completely dairy-free by nature, there's no need to scrutinize labels or swap anything out. The arrowroot-thickened sauce clings beautifully to the shrimp and vegetables, giving you that satisfying restaurant-style finish without a drop of butter or cream in sight. Snow peas and carrots stay crisp and bright, while the shrimp cook up tender and juicy after just a couple of minutes over high heat. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel genuinely special. Serve it straight from the skillet while the sauce is still glossy and everything is piping hot.
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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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