Soy-Free Thai Shrimp Stir-Fry
Elevate your weeknight dinners with this vibrant and flavorful Soy-Free Thai Shrimp Stir-Fry! Perfect for those with dietary restrictions, this recipe swaps traditional soy sauce with coconut aminos and ensures a soy-free fish sauce for a truly inclusive meal. Succulent shrimp, crisp veggies like red bell peppers, zucchini, and carrots, and aromatic garlic and ginger come together in a tangy, slightly sweet sauce with a hint of lime. Ready in just 30 minutes, it’s a quick and healthy one-pan dish that pairs beautifully with jasmine rice or rice noodles. Garnished with fresh cilantro and green onions, this stir-fry delivers authentic Thai-inspired flavors without compromise. Whether you're avoiding soy or simply looking for a fresh twist on a classic, this dish is sure to become a mealtime favorite!
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Recipe Information
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)
Instructions
In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and honey (or maple syrup). Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
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.
Add the remaining tablespoon of sesame oil to the skillet, followed by the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
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.
Return the cooked shrimp to the skillet and pour the sauce mixture over the shrimp and vegetables. Toss everything together to ensure even coating.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and transfer the stir-fry to a serving dish.
Garnish with chopped green onions, fresh cilantro, and crushed red pepper flakes (if desired).
Serve hot over cooked jasmine rice or rice noodles. Enjoy!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 29.1 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3099 mg | 66% | |
*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.
