Sesame Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

Bright, snappy vegetables and plump, perfectly seared shrimp come together in a glossy sauce that tastes like it came from your favorite takeout spot — except you made it entirely at home. The secret weapon here is coconut aminos, which delivers that deep, savory umami punch you'd expect from soy sauce without any of the hidden sesame that often sneaks into bottled stir-fry sauces and marinades. A touch of apple cider vinegar and turmeric round out the sauce with a subtle tang and warmth, while arrowroot starch pulls it all into a silky glaze that clings beautifully to every piece of shrimp and vegetable. The technique matters too — cooking the shrimp in a single layer over high heat gives you that quick sear and tender, juicy interior, and keeping the snow peas and carrots moving in the pan means they stay crisp-tender rather than soggy. Fresh ginger and garlic hit the pan at just the right moment, blooming into something fragrant and bold without burning. A squeeze of lime and a handful of cilantro at the end lift the whole dish and make it feel genuinely restaurant-worthy. This is the kind of weeknight dinner that looks impressive, comes together fast, and leaves zero doubt that eating without sesame doesn't mean eating without flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →