Pecan Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

This bright, high-heat stir-fry delivers tender shrimp and crisp-tender vegetables in a glossy, savory sauce that comes together faster than takeout. Coconut aminos stand in for traditional soy sauce, bringing a slightly sweet, umami-rich depth without any of the ingredients that can sneak into bottled stir-fry sauces and cause concern. The sauce is whisked together from pantry staples — coconut aminos, apple cider vinegar, arrowroot starch, ginger, and turmeric — so you know exactly what's going in the pan. Snow peas, carrots, and scallions keep things colorful and crunchy, while the shrimp cook in just two minutes over high heat for that perfect pink, juicy result. A hit of fresh garlic and ginger bloomed in the center of the skillet right before the sauce goes in is the kind of small step that makes a big flavor difference. Finish with cilantro and a squeeze of lime and you've got a weeknight dinner that looks and tastes like you put in way more effort than you actually did.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →