PCOS Friendly Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and deeply savory, this shrimp stir-fry hits all the right notes without any of the ingredients that tend to work against hormonal balance. Coconut aminos stand in for soy sauce, delivering that umami depth with none of the phytoestrogens or excess sodium that can be a concern with conventional stir-fry sauces. Turmeric and fresh ginger bring genuine anti-inflammatory power to the pan, while the lean shrimp and fiber-rich snow peas and carrots keep blood sugar from spiking — a real priority when managing PCOS. Arrowroot starch thickens the sauce cleanly, so you get that glossy, restaurant-style coating without any refined starches or cornstarch. The whole thing comes together in a single skillet over high heat, which means the vegetables stay crisp and vibrant rather than turning limp and sad. A squeeze of lime and a handful of fresh cilantro at the end lift every flavor and make the dish feel genuinely special on a weeknight plate.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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