Oats Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry delivers bold, restaurant-worthy flavor without a single grain or hidden thickener to worry about. Plump shrimp get seared over high heat until perfectly pink and caramelized at the edges, then tossed with crisp snow peas, tender carrots, and scallions in a glossy, savory sauce. Coconut aminos stand in beautifully for soy sauce, bringing that deep umami richness while keeping the ingredient list completely clean, and arrowroot starch thickens the sauce to a silky, cling-worthy consistency. Fresh garlic and ginger hit the pan at just the right moment, filling your kitchen with an aroma that makes it genuinely hard to wait for dinner. A squeeze of lime and a handful of cilantro at the end brighten everything up and make the dish feel like something you'd order at your favorite spot. It all comes together in one skillet, which means less cleanup and more time actually enjoying the meal.
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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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