Soy-Free Stir-Fried Vegetables with Shrimp

Elevate your weeknight dinner routine with this flavorful and healthy Soy-Free Stir-Fried Vegetables with Shrimp recipe! Packed with vibrant broccoli, crisp snap peas, sweet red bell peppers, and julienned carrots, this dish is a colorful feast for the senses. Tender shrimp are perfectly seared and tossed in a light, tangy sauce made with coconut aminos, fresh lime juice, garlic, and ginger—offering a savory, soy-free alternative that's perfect for those with dietary restrictions. With a quick prep time of just 15 minutes and only 10 minutes on the stove, this easy stir-fry is a fast, wholesome meal that’s perfect for busy nights. Serve it on its own or over rice or cauliflower rice for a satisfying, gluten-free dinner that's as nutritious as it is delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound Raw shrimp, peeled and deveined
• 2 cups Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 large Carrot, julienned
• 1 cup Snap peas
• 1 tablespoon Coconut aminos
• 1.5 tablespoons Lime juice, freshly squeezed
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Olive oil or avocado oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Sesame oil (optional, for finishing)

Directions

Step 1

Rinse the shrimp under cold water and pat dry with paper towels. Set aside.

Step 2

Prepare the vegetables: cut the broccoli into small florets, thinly slice the red bell pepper, julienne the carrot, and trim the ends of the snap peas.

Step 3

In a small bowl, mix together the coconut aminos, lime juice, minced garlic, and minced ginger. Set the sauce aside.

Step 4

Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.

Step 5

Add the shrimp to the skillet, season lightly with salt and pepper, and stir-fry for 2-3 minutes until they turn pink and are opaque. Remove the shrimp from the skillet and set aside on a plate.

Step 6

Add the remaining tablespoon of oil to the skillet. Once hot, add the broccoli and carrots. Cook for 2 minutes, stirring frequently.

Step 7

Next, add the red bell pepper and snap peas to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

Step 8

Return the cooked shrimp to the skillet and pour the soy-free sauce over the entire mixture. Toss everything together and allow it to cook for another minute to coat the shrimp and vegetables evenly.

Step 9

Remove the skillet from the heat and drizzle sesame oil over the stir-fry if desired for a nutty aroma.

Step 10

Serve immediately on its own or over a bed of rice or cauliflower rice for a low-carb option. Enjoy!

Nutrition Facts

Serving size	(1068.4g)

Amount per serving	% Daily Value*
Calories	919.1

Total Fat 31.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat g
Cholesterol 857.3mg	0%
Sodium 2062.8mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 13.2g	0%
Total Sugars 19.7g
Protein 121.7g	0%

Vitamin D 0IU	0%
Calcium 534.5mg	0%
Iron 7.6mg	0%
Potassium 1749.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 51.7%

Carbs: 18.5%