Soy-Free Thai Shrimp Stir-Fry

Dive into the bold and vibrant flavors of this Soy-Free Thai Shrimp Stir-Fry, a perfect weeknight dinner packed with freshness and zest. This recipe swaps traditional soy sauce for coconut aminos, making it ideal for those avoiding soy while maintaining a savory, umami depth. Succulent shrimp are paired with crisp, colorful vegetables like red bell peppers, zucchini, and carrots, then tossed in a tangy, sweet, and citrusy sauce featuring fish sauce, lime juice, and a touch of honey or maple syrup. Infused with garlic, ginger, and sesame oil, every bite bursts with aromatic richness. This stir-fry is quick to prepare, taking just 30 minutes, and is best served over fluffy jasmine rice or tender rice noodles. Garnish with green onions, fresh cilantro, and optional red pepper flakes for a finishing touch that'll leave you craving more. Perfect for gluten-free, soy-free, and flavorful dining!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 1 tbsp coconut aminos (soy-free alternative to soy sauce)
• 2 tsp fish sauce (check for soy-free certification)
• 2 tbsp fresh lime juice
• 1 tsp honey (or maple syrup for a vegan alternative if using vegan shrimp)
• 2 tbsp sesame oil (or avocado oil for sesame-free option)
• 3 cloves garlic cloves (minced)
• 1 tsp ginger (freshly grated)
• 1 medium red bell pepper (sliced into strips)
• 1 medium zucchini (sliced into half-moons)
• 1 cup carrots (julienned or thinly sliced)
• 3 stalks green onions (chopped)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 0.5 tsp crushed red pepper flakes (optional, for spice)
• 4 cups cooked jasmine rice or rice noodles (for serving)

Directions

Step 1

In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and honey (or maple syrup). Set aside.

Step 2

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

Step 3

Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.

Step 4

Add the remaining tablespoon of sesame oil to the skillet, followed by the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Step 5

Add the sliced red bell pepper, zucchini, and carrots to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.

Step 6

Return the cooked shrimp to the skillet and pour the sauce mixture over the shrimp and vegetables. Toss everything together to ensure even coating.

Step 7

Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 8

Remove the skillet from heat and transfer the stir-fry to a serving dish.

Step 9

Garnish with chopped green onions, fresh cilantro, and crushed red pepper flakes (if desired).

Step 10

Serve hot over cooked jasmine rice or rice noodles. Enjoy!

Nutrition Facts

Serving size	(2050.1g)

Amount per serving	% Daily Value*
Calories	2282.4

Total Fat 33.9g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat g
Cholesterol 885.8mg	0%
Sodium 2203.7mg	0%
Total Carbohydrate 350.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 29.1g
Protein 146.0g	0%

Vitamin D 0IU	0%
Calcium 451.6mg	0%
Iron 6.9mg	0%
Potassium 3099.2mg	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: 13.3%

Protein: 25.5%

Carbs: 61.2%