Beef Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Beef Free Ginger-Scallion Shrimp Stir-Fry

This stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant, but comes together entirely in one skillet. Plump shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, which gives them that gorgeous sear and keeps them tender all the way through. The vegetables — sweet carrot matchsticks, zucchini half-moons, and bright scallion pieces — stay crisp-tender and soak up every bit of the glossy, ginger-forward sauce. That sauce is a simple whisk of coconut aminos, apple cider vinegar, honey, and arrowroot starch, and it clings to everything beautifully once it hits the heat. Because the whole dish is built around shrimp and fresh produce, there's no need to swap or substitute anything — it's naturally free of any red meat without any compromise on richness or depth. A finishing scatter of dark-green scallion tops, fresh cilantro, and a little extra grated ginger makes it look as good as it tastes. It's bold, savory, and just a little sweet — the kind of recipe that earns a permanent spot in your rotation.

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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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