Alpha Gal Friendly Ginger-Scallion Shrimp Stir-Fry
This vibrant stir-fry is everything a weeknight dinner should be ā fast, colorful, and packed with bold flavor from fresh ginger, garlic, and a pile of scallions. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch, so every ingredient is completely free of mammalian meat products and the hidden animal-derived additives that can make dining out or grabbing a bottled sauce risky for those managing alpha-gal syndrome. Shrimp is a natural fit here, delivering satisfying protein without any of the red meat concerns that make so many classic stir-fry recipes off-limits. The arrowroot-coated shrimp sear up beautifully in coconut oil, picking up a light golden crust before getting tossed back in with tender carrots, zucchini, and bright scallion pieces. Everything gets lacquered in that glossy, savory-sweet sauce that clings to each piece and makes the whole dish look like it came out of a restaurant kitchen. A scatter of fresh cilantro and a little extra grated ginger on top pulls it all together and makes the platter genuinely hard to resist.
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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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