Nutmeg Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This bright, fast-moving stir-fry delivers serious weeknight energy — tender shrimp, crisp snow peas, and sweet carrots all tossed in a glossy, savory sauce that comes together in under a minute. Coconut aminos stand in for soy sauce and bring a mellow, slightly sweet depth without any of the additives that can sneak into bottled stir-fry sauces. The sauce itself is beautifully simple: apple cider vinegar adds a little lift, arrowroot starch gives it that satisfying clingy texture, and ground turmeric brings a warm golden color to every bite. Cooking the shrimp in a screaming-hot skillet means they stay juicy and get just a little caramelization on the outside — no rubbery, overcooked disappointment here. Fresh garlic and ginger bloom in the center of the pan right before the sauce goes in, which is a small step that makes a genuinely big difference in flavor. A squeeze of lime and a handful of cilantro at the end keep things feeling fresh and vibrant. Every ingredient in this dish is exactly what it says it is — no hidden spice blends, no mystery seasonings, just clean, confident cooking.
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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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