Artificial Flavors Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Artificial Flavors Free Ginger-Scallion Shrimp Stir-Fry

This stir-fry is a weeknight powerhouse — bright, savory, and packed with tender shrimp, crisp-edged carrots, zucchini, and a generous heap of scallions that perfume the whole pan. The sauce comes together from coconut aminos, apple cider vinegar, honey, and arrowroot starch, meaning every drop of flavor is coming from real, whole ingredients rather than anything synthesized in a lab. Coconut aminos do a lot of heavy lifting here, delivering that deep, umami-rich backbone you'd expect from a classic stir-fry sauce without any of the questionable additives that sneak into conventional soy sauces and bottled seasonings. Fresh ginger and garlic hit the hot pan at just the right moment, blooming into something fragrant and slightly golden before the shrimp and sauce come back in to finish everything off. The arrowroot starch pulls double duty — coating the shrimp for a light, silky sear and thickening the sauce into a glossy, clingy glaze that coats every piece of vegetable and seafood beautifully. A scatter of dark-green scallion tops and optional cilantro at the end keeps things fresh and vibrant right up until the last bite.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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
½ 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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