Mushroom Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp 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 and opaque, then tossed with crisp snow peas, tender carrots, and scallions in a glossy, savory sauce. Coconut aminos stand in for traditional soy sauce, delivering that deep umami hit without any of the usual additives — and since the sauce is whisked together from scratch, there's no guesswork about what's actually in it. The arrowroot-thickened glaze clings beautifully to every piece of shrimp and vegetable, so each bite is coated in that gingery, turmeric-warmed flavor. For anyone navigating a diet that rules out fungi, this recipe is a genuine win — no mushroom-based sauces, no oyster sauce, no hidden ingredients to second-guess. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel restaurant-worthy. Get everything prepped before you turn on the heat, because once the wok is hot, this one moves fast.
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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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