Seed Oil Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp and vegetable stir-fry delivers the kind of weeknight dinner that feels like a treat without any of the usual shortcuts. The sauce is built from coconut aminos and apple cider vinegar, giving you that savory, slightly tangy depth you'd expect from a classic stir-fry — no soy sauce or canola oil in sight. Coconut oil handles all the high-heat cooking here, which is exactly what you want when you're keeping refined and industrial seed oils out of your kitchen. Arrowroot starch thickens the sauce into a glossy, clingy coating that pulls everything together beautifully. The shrimp get seared quickly over high heat so they stay plump and tender, while the snow peas and carrots hold just enough bite to keep every forkful interesting. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel genuinely restaurant-worthy. It's the kind of recipe that proves eating clean doesn't mean eating boring.
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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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