Pregnancy Friendly Shrimp and Vegetable Stir-Fry with Coconut Aminos
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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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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