Pistachio Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

Total time27 min

Prep time15 min

Cook time12 min

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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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
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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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