Nitrate & Nitrite Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp stir-fry delivers the kind of bold, savory flavor you'd expect from a takeout order — without any of the hidden additives that make conventional soy sauce a problem for people avoiding nitrates and nitrites. Coconut aminos step in as the sauce base here, bringing a mellow, slightly sweet depth that plays beautifully against the apple cider vinegar and warm notes of turmeric and ginger. The shrimp cook quickly over high heat until just pink and opaque, while the carrots and snow peas stay crisp and vivid — this is a dish that looks as good as it tastes. Arrowroot starch thickens the sauce into a glossy, clingy coating that ties everything together in under a minute. Fresh garlic and ginger hit the pan at just the right moment to bloom without burning, adding a fragrant punch that makes the whole kitchen smell incredible. A squeeze of lime and a handful of cilantro at the end keep things lively and fresh. It's the kind of weeknight dinner that feels like a treat, and you'll know exactly what went into every bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!