Peanut Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

Bright, fast, and packed with color, this shrimp stir-fry hits all the marks you want from a weeknight dinner — tender-crisp snow peas, sweet carrots, and juicy shrimp all coated in a glossy, savory sauce. The secret weapon here is coconut aminos, which delivers that deep, umami-rich flavor you'd expect from a classic stir-fry sauce without any soy or hidden additives to stress over. A touch of apple cider vinegar and turmeric round out the sauce with brightness and warmth, while arrowroot starch pulls it all together into a silky glaze that clings beautifully to every piece. Cooking the shrimp separately first and returning them at the end keeps them perfectly pink and tender rather than rubbery — a small step that makes a big difference. Fresh ginger and garlic hit the pan at just the right moment to stay fragrant without burning, and the whole thing comes together in one skillet or wok. Finish with a squeeze of lime and a handful of cilantro if you have them on hand, and dinner is genuinely done. It's the kind of meal that tastes like it took way more effort than it actually did.

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