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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