Macadamia Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, restaurant-worthy flavor with nothing but clean, whole-food ingredients — no hidden nut oils, no questionable sauces, just honest cooking from start to finish. Coconut aminos stand in beautifully for soy sauce, bringing a savory, slightly sweet depth that ties together the shrimp, crisp snow peas, and tender carrots in a glossy, arrowroot-thickened sauce. Fresh garlic and ginger hit the hot pan at just the right moment, blooming into something fragrant and irresistible before the sauce pulls everything together. The shrimp are seared over high heat until perfectly pink and opaque, then tossed back in at the end so they stay juicy rather than rubbery. Bright scallions, a handful of cilantro, and a squeeze of lime over the top make the whole bowl feel fresh and lively. It's the kind of weeknight dinner that looks impressive but comes together in one skillet with minimal fuss — proof that eating carefully doesn't mean eating boringly.
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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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