Bright, colorful, and packed with lean protein, this stir-fry is exactly the kind of weeknight dinner that feels indulgent without any of the ingredients you're trying to avoid right now. The shrimp are cooked to a clear 145°F internal temperature — no guesswork, no undercooked centers — which is exactly the standard you want when you're being extra careful about food safety. Coconut aminos stand in for traditional soy sauce, keeping the dish free from additives and excess sodium while still delivering that savory, slightly sweet depth that makes a stir-fry sing. The sauce comes together with arrowroot starch, apple cider vinegar, and a warm hit of turmeric, so you know every ingredient going into the pan. Snow peas, carrots, and scallions bring crunch, color, and a solid hit of folate and fiber — nutrients that genuinely matter right now. Fresh ginger and garlic bloom in the hot pan for just thirty seconds, layering in flavor without any processed shortcuts. A squeeze of lime and a handful of cilantro at the end make the whole dish feel fresh and restaurant-worthy, even on a busy evening.
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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.
Pat the shrimp dry with paper towels and season with the salt.
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