MSG Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers everything you love about a restaurant-style dish — snappy snow peas, tender carrots, juicy shrimp, and a glossy, flavor-packed sauce — all made without the additives that can sneak into takeout. The secret weapon here is coconut aminos, a naturally brewed soy sauce alternative that brings deep, savory umami without any added glutamates. Combined with apple cider vinegar, fresh ginger, garlic, and a touch of turmeric, the sauce is bright, complex, and completely clean. Arrowroot starch thickens everything beautifully, giving you that satisfying, restaurant-quality coating on every piece of shrimp and vegetable. Cooking over high heat in a single skillet keeps the vegetables crisp and the shrimp perfectly tender — no soggy stir-fry here. A squeeze of fresh lime and a handful of cilantro at the end lift the whole dish and make it feel genuinely special. It's the kind of weeknight dinner that proves eating without processed additives doesn't mean sacrificing any of the good stuff.
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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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