Paleo Shrimp and Vegetable Stir-Fry with Coconut Aminos

Total time27 min

Prep time15 min

Cook time12 min

Paleo Shrimp and Vegetable Stir-Fry with Coconut Aminos

Big shrimp sear fast and hot in coconut oil until just pink and opaque, then get tossed back into a skillet full of snappy snow peas, sweet carrots, and scallions for a stir-fry that's all bright color and quick technique. Garlic and fresh ginger get bloomed right in the pan for a fragrant hit, and a glossy sauce built from coconut aminos, apple cider vinegar, and warm turmeric clings to every piece without any grains or heavy thickeners weighing it down. Arrowroot starch gives the sauce its silky, take-out-style body, so you get that saucy coating without leaning on anything processed. A finish of fresh cilantro and a squeeze of lime wakes the whole dish up right before serving. It's fast enough for a weeknight but polished enough to serve to guests, and it's a genuinely solid pick for a Paleo dinner rotation.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
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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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