Xanthan Gum Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This bright, high-heat stir-fry delivers tender shrimp and crisp-tender vegetables in a glossy, savory sauce that comes together in minutes. The sauce gets its depth from coconut aminos — a naturally brewed alternative to soy sauce — and its silky body from arrowroot starch, which thickens beautifully without any gums or additives. That matters because so many store-bought stir-fry sauces and seasoning blends quietly rely on xanthan gum as a thickener, making this from-scratch approach a genuinely clean swap. Snow peas, carrots, and scallions stay vibrant and just barely cooked thanks to the high-heat technique, while fresh garlic and ginger bloom in the pan for that unmistakable wok-style fragrance. A splash of apple cider vinegar and a hit of turmeric round out the sauce with a little brightness and warmth. Finish with cilantro and a squeeze of lime and you've got a weeknight dinner that feels restaurant-worthy without a single ingredient you'd need to second-guess.
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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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