Artificial Food Coloring Free Ginger-Scallion Shrimp Stir-Fry
Bright, fast, and packed with real flavor, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat without any of the usual ingredient concerns. Conventional stir-fry sauces and bottled marinades are notorious for sneaking in synthetic dyes ā think caramel color, Red 40, or Yellow 5 ā but this recipe sidesteps all of that by building its sauce from scratch with coconut aminos, apple cider vinegar, honey, and arrowroot starch. The result is a glossy, savory-sweet glaze that clings beautifully to every shrimp and vegetable without a single artificial additive in sight. Fresh ginger and garlic hit the hot pan together and fill your kitchen with an aroma that makes it genuinely hard to wait for dinner. Carrots, zucchini, and scallions add color and crunch the natural way ā no dye required. A quick sear keeps the shrimp tender and perfectly cooked, while the sauce comes together in under a minute once everything is in the pan. Finish it with a scatter of dark-green scallion tops and a few cilantro leaves, and you've got a dish that looks as vibrant 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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