Wheat Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
Bright, snappy vegetables and plump, perfectly seared shrimp come together in a glossy, savory sauce that tastes like it came from a restaurant wok. The real star of the sauce is coconut aminos, which delivers that deep, slightly sweet umami punch you'd expect from soy sauce — without any wheat in sight. Arrowroot starch steps in to thicken everything beautifully, so the sauce clings to every piece of shrimp and vegetable rather than pooling at the bottom of the pan. Carrots, snow peas, and scallions keep their color and crunch thanks to the high-heat, quick-cook method, while fresh garlic and ginger bloom in the center of the skillet for maximum fragrance. A splash of apple cider vinegar and a whisper of turmeric round out the sauce with brightness and warmth that make the whole dish feel layered and intentional. Finish it with fresh cilantro and a squeeze of lime and you've got a weeknight dinner that's genuinely exciting — no specialty substitutions or complicated workarounds required.
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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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