Seeds Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, fast, and packed with color, this shrimp and vegetable stir-fry is the kind of weeknight dinner that looks like it took way more effort than it did. Juicy shrimp get seared over high heat until perfectly pink, then tossed with crisp snow peas, tender carrots, and scallions in a glossy, savory sauce that comes together in under a minute. The sauce itself is where this recipe really shines for anyone avoiding seeds — coconut aminos stand in for soy sauce beautifully, delivering that deep umami flavor without any of the usual concerns, and arrowroot starch thickens everything up without reaching for cornstarch or anything seed-derived. Apple cider vinegar adds a subtle brightness that balances the richness of the coconut oil, while fresh garlic and ginger bloomed right in the pan give the whole dish an aromatic backbone that smells absolutely incredible. A squeeze of lime and a handful of fresh cilantro at the end lift every bite and make it feel restaurant-worthy. This one is genuinely hard to mess up — high heat, quick timing, and a pre-mixed sauce mean you're in and out of the kitchen before anyone gets impatient.
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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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