Nightshade Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Stir-fry nights just got a serious upgrade, and this one proves you don't need soy sauce or chili paste to build deep, satisfying flavor. Coconut aminos step in as the savory backbone of the sauce, delivering that umami punch without any of the nightshade-family ingredients that can sneak into so many Asian-inspired dishes. The arrowroot-thickened glaze clings beautifully to the shrimp and vegetables, giving every bite that glossy, restaurant-quality finish you'd expect from a much more complicated recipe. Crisp snow peas, sweet carrots, and tender scallions keep the texture lively, while fresh ginger and garlic bloom in the hot pan for an aroma that will have everyone hovering near the kitchen. The shrimp cook fast over high heat — just two minutes total — so they stay juicy and never rubbery. A squeeze of lime and a handful of cilantro at the end brighten the whole bowl and make it feel fresh rather than heavy. It's the kind of weeknight dinner that looks impressive, tastes even better, and happens to check every box without any compromise.
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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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