Walnut Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This bright, fast-moving stir-fry delivers everything you want from a weeknight dinner — juicy shrimp, crisp-tender snow peas and carrots, and a glossy sauce that clings to every bite. The sauce comes together from coconut aminos, apple cider vinegar, arrowroot starch, and warm spices like turmeric and ginger, so it's deeply savory without relying on soy or any nut-based ingredients. Stir-fries can sometimes sneak in unexpected additions, but every component here is straightforward and easy to verify, which makes this a genuinely stress-free option for anyone avoiding tree nuts. Cooking the shrimp in a screaming-hot skillet before setting them aside keeps them tender rather than rubbery, and the whole dish comes together in stages that are easy to follow even on a busy evening. A squeeze of lime and a handful of fresh cilantro at the end lift the whole thing and make it feel restaurant-worthy. Serve it straight from the pan while the sauce is still glossy and the vegetables still have their snap.
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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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