Shrimp and Vegetable Stir-Fry in Coconut Aminos

Thai Fast Without Oil Published April 01, 2026

Stir-frying without oil sounds impossible until you try it with broth. A few tablespoons of vegetable broth in a screaming-hot wok creates enough liquid to cook vegetables quickly while still developing some caramelization on the edges. The coconut aminos provide sweetness and salt, the shrimp provide protein, and the whole thing comes together in under fifteen minutes. Shellfish are always permitted — shrimp on a weeknight during Lent is entirely appropriate.

This is fast, practical, protein-rich food for busy fasting days. Serve it over rice and you have a complete meal with minimal effort.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine — shellfish always permitted)
SERVINGS: 3
TIME: 15 minutes

INGREDIENTS

- 400g large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 1/4 cup vegetable broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Cooked jasmine or brown rice, for serving
- Sesame seeds and sliced green onions, for garnish

METHOD

1. Mix the coconut aminos, soy sauce, rice vinegar, and sriracha in a small bowl. Set aside.

2. Heat a wok or large skillet over high heat until very hot — at least 2 minutes. Add the vegetable broth and immediately add the broccoli and snap peas. Toss constantly for 2-3 minutes until the vegetables are bright green and crisp-tender.

3. Push the vegetables to the side. Add the garlic and ginger to the center of the wok. Stir for 15 seconds until fragrant. Add the bell pepper and shrimp. Cook, tossing frequently, for 2-3 minutes until the shrimp are just pink.

4. Pour the sauce mixture over everything. Toss to coat evenly. Add the cornstarch slurry and stir for 30 seconds until the sauce thickens and glazes the shrimp and vegetables.

5. Serve immediately over rice, garnished with sesame seeds and green onions.

NOTES

- High heat is critical. The wok must be very hot before you add the broth, or the vegetables will steam instead of sear.
- Coconut aminos are naturally sweeter than soy sauce and provide a rounded, slightly caramelized flavor. They are widely available in health food stores and online.
- Add cubed firm tofu alongside the shrimp for even more protein.
- The cornstarch slurry creates a glossy, clinging sauce that mimics the effect of oil in a traditional stir-fry.