Mustard 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 you tried harder than you did. Plump 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 sweet, soy-adjacent pantry staple that's completely free of mustard in any form — along with apple cider vinegar, turmeric, and arrowroot starch for that silky, restaurant-style finish. Many bottled stir-fry sauces and condiments sneak in mustard flour or mustard seed as a thickener or flavor booster, so making the sauce from scratch here is genuinely worth the extra two minutes. Fresh ginger and garlic bloom in the center of the wok before everything comes together, layering in aromatics that make the whole kitchen smell incredible. A squeeze of lime and a handful of cilantro over the top right before serving lifts every bite. It's clean, vibrant, and satisfying without a single ingredient you'd need to second-guess.
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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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