Barley Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and loaded with fresh vegetables, this shrimp stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant. The combination of fresh ginger, garlic, and scallions builds a deeply aromatic base, while tender carrots and zucchini add color and crunch to every bite. Coconut aminos stand in for traditional soy sauce throughout the recipe, delivering that savory, umami-rich depth without any grain-based ingredients to worry about. A quick pan sauce made with apple cider vinegar and honey pulls everything together into a glossy, clingy coating that makes the shrimp and vegetables absolutely irresistible. Arrowroot starch does double duty here ā first to help the shrimp sear beautifully, then to thicken the sauce to that perfect, lacquered finish. Everything comes together in a single skillet over high heat, so the cook time is fast and the cleanup is minimal. Finish it with a scatter of dark-green scallion tops and fresh cilantro for a dish that's as stunning to look at as it is satisfying to eat.
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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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