Lupin Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp and vegetable stir-fry is the kind of weeknight dinner that looks like it took way more effort than it did. Juicy shrimp get seared over high heat until perfectly pink, then tossed with crisp snow peas, tender carrots, and scallions in a glossy, savory sauce. The sauce itself is built on coconut aminos — a naturally brewed condiment that brings deep, umami-rich flavor without any of the wheat or legume-based ingredients found in conventional soy sauce. Arrowroot starch thickens everything into a silky coating that clings beautifully to every shrimp and vegetable in the pan. Fresh garlic and ginger bloom in the hot skillet for just thirty seconds, which is all they need to fill your kitchen with an incredible aroma. A squeeze of lime and a handful of cilantro at the end lift the whole dish with brightness. It comes together in one pan and hits the table immediately — exactly what a great stir-fry should do.
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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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