Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Dinners > Stir-Fries without Dairy

Dairy-Free Shrimp and Vegetable Stir-Fry with Coconut Aminos

A quick and healthy dairy-free shrimp stir-fry with colorful vegetables and a savory sauce made with coconut aminos for a gluten-free and soy-free option.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 lb Shrimp
  • 1 cup Broccoli florets
  • 1/2 cup Carrots
  • 1/2 cup Snap peas
  • 1/2 Red bell pepper
  • 2 Green onions
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 3 tbsp Coconut aminos
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Arrowroot powder (or cornstarch)
  • 2 tbsp Vegetable oil
  • for serving Cooked quinoa

Prepare the Shrimp

Peel and devein the shrimp. Pat them dry with paper towels.

Prepare the Vegetables

Cut the broccoli florets into smaller pieces, slice the carrots, trim the snap peas, and dice the red bell pepper. Chop the green onions. Mince the garlic and ginger.

Make the Sauce

In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and arrowroot powder. Set aside.

Stir-Fry the Shrimp

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry until pink and cooked through, about 3-5 minutes. Remove the shrimp from the wok and set aside.

Stir-Fry the Vegetables

Add the remaining vegetable oil to the wok. Add the carrots and broccoli florets and stir-fry for 2-3 minutes, until slightly softened. Add the red bell pepper and snap peas and stir-fry for another 2 minutes. Add the garlic and ginger and stir-fry for 1 minute until fragrant.

Combine and Simmer

Return the shrimp to the wok with the vegetables. Pour the sauce over the mixture and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.

Garnish and Serve

Stir in the chopped green onions. Serve the shrimp and vegetable stir-fry over cooked quinoa.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Protein: 12g, Fat: 5g, Carbohydrates: 7g. Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is dairy-free, soy-free (when using coconut aminos), and gluten-free. Be mindful of sodium content, especially if you are sensitive to salt. Adjust the amount of coconut aminos to control the flavor. Consider adding a pinch of red pepper flakes for heat, if desired.

← Dairy-Free Shepherd's Pie with Sweet Potato Topping Dairy-Free Spinach and Artichoke Stuffed Chicken Breast →

FAQ

  • Can I use soy sauce instead of coconut aminos?

    Yes, you can substitute soy sauce for coconut aminos, but the recipe will no longer be soy-free. Reduce the amount of soy sauce slightly, as it is saltier than coconut aminos.
  • What other vegetables work well in this stir-fry?

    Mushrooms, zucchini, and bok choy are great additions. Feel free to use whatever vegetables you enjoy and have on hand.
  • Can I use frozen vegetables?

    Yes, frozen vegetables can be used. Thaw them slightly before adding them to the wok.
  • How long will leftovers last?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.