Pistachio Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This bright, fast-moving stir-fry delivers tender shrimp, crisp snow peas, and sweet carrots all wrapped in a glossy, savory sauce — the kind of weeknight dinner that looks far more impressive than the effort required. Coconut aminos stand in for soy sauce, bringing a mellow, slightly sweet depth without any of the usual allergen concerns that come with bottled stir-fry sauces. Arrowroot starch thickens the sauce beautifully, giving it that satisfying restaurant-style coating that clings to every shrimp and vegetable. Fresh garlic and ginger hit the hot pan at just the right moment, building a fragrant base that makes the whole kitchen smell incredible. A splash of apple cider vinegar keeps the sauce balanced and bright, while ground turmeric adds a warm, golden hue. Finish with a squeeze of lime and a handful of fresh cilantro, and you've got a dish that's as colorful as it is clean — no hidden nut-based oils, no mystery ingredients, just straightforward, delicious food you can feel good about.
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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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