Pescatarian Shrimp and Vegetable Stir-Fry with Coconut Aminos
This stir-fry delivers everything you want from a weeknight dinner — juicy, perfectly seared shrimp, crisp-tender snow peas and carrots, and a glossy, savory sauce that comes together in minutes. The sauce is built on coconut aminos instead of traditional soy sauce, which means it's naturally soy-free and brings a subtly sweet, umami-rich depth that coats every bite beautifully. Arrowroot starch thickens it just enough to cling to the shrimp and vegetables without going gluey, while ground turmeric and ginger add a warm, aromatic backbone. Cooking the shrimp in a screaming-hot skillet and setting them aside before finishing the vegetables is the move that keeps them tender and never rubbery. The whole dish comes together in one pan with a handful of fresh produce, so cleanup is minimal and dinner is on the table fast. A squeeze of lime and a scatter of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy.
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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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