Almond Free Ginger-Scallion Shrimp Stir-Fry
Bold, punchy flavors come together fast in this shrimp stir-fry, where fresh ginger, sliced garlic, and a whole bunch of scallions do the heavy lifting. The shrimp get a quick toss in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which gives them that gorgeous sear and keeps them tender all the way through. Carrots and zucchini round out the vegetables, adding color and just enough bite to make every forkful interesting. The glossy sauce ā built from coconut aminos, apple cider vinegar, honey, and a touch more arrowroot ā clings beautifully to everything in the pan and comes together in under a minute. Because the entire dish relies on naturally tree-nut-free pantry staples, there's no need to scrutinize labels or swap anything out ā it's already clean from the start. Finish it with a scatter of dark-green scallion tops and a few cilantro leaves, and it looks as good as it tastes.
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Learn more āIngredients
4 servings
For the stir-fry
- 1 Ā½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp coconut aminos
- 1 tbsp arrowroot starch
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, thinly sliced
- 1 bunch scallions (about 6), white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced and reserved for garnish
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium zucchini, halved lengthwise and cut into half-moons
- Ā½ tsp fine sea salt, plus more to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp honey
For serving
- 1 tsp fresh ginger, finely grated (optional)
- 1 tbsp fresh cilantro leaves (optional)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, and honey until smooth and no lumps remain. Set aside.
- 2
Pat the shrimp dry with paper towels, then toss in a bowl with the 2 tbsp coconut aminos and 1 tbsp arrowroot starch until evenly coated.
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