Mediterranean Diet Friendly Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry brings together plump, seared shrimp and a colorful mix of snow peas, carrots, and scallions in a glossy, savory sauce that comes together in minutes. The sauce leans on coconut aminos instead of soy sauce, which keeps things lighter and naturally gluten-free while still delivering that deep, umami-forward flavor you want in a great stir-fry. Fresh garlic, minced ginger, and a touch of turmeric give the dish real depth, while apple cider vinegar adds a bright lift that keeps every bite from feeling heavy. Cooking the shrimp over high heat in coconut oil gives them a beautiful sear — pink, opaque, and perfectly tender — before they get tossed back in to soak up that thickened sauce. The whole thing leans into the kind of eating that prioritizes quality proteins, plenty of vegetables, and wholesome fats, which is exactly what makes it such a natural fit for a Mediterranean-inspired table. A squeeze of fresh lime and a handful of cilantro at the end pull everything together with a fresh, herby finish. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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