Yeast Free Shrimp and Vegetable Stir-Fry with Coconut Aminos
This vibrant stir-fry brings together plump, seared shrimp and crisp-tender vegetables in a glossy, savory sauce that comes together in minutes. The real star of the sauce is coconut aminos — a naturally fermented-free swap for soy sauce that delivers deep, umami-rich flavor without any yeast-derived ingredients. Apple cider vinegar adds a bright tang, while ground turmeric and ginger layer in warmth that makes every bite feel intentional. Snow peas stay brilliantly green and snappy, carrots add a subtle sweetness, and the scallions bring a mild bite that ties everything together. Arrowroot starch thickens the sauce just enough to cling beautifully to the shrimp and vegetables without any starchy heaviness. A squeeze of fresh lime and a scatter of cilantro at the end lift the whole dish and make it feel restaurant-worthy on a weeknight plate.
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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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