BHA & BHT Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with fresh aromatics, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat. The sauce comes together with coconut aminos, apple cider vinegar, honey, and arrowroot starch ā every ingredient is whole and recognizable, with no synthetic preservatives hiding in the mix. That matters more than it might seem, because BHA and BHT tend to sneak into packaged sauces, bottled condiments, and even some cooking oils, making takeout-style dishes a minefield for anyone avoiding them. Here, you control every component from the coconut oil in the pan to the fresh ginger grated right before it hits the heat. The shrimp get a quick marinade, then sear fast over high heat until pink and curled, while carrots, zucchini, and scallions stay crisp-tender and vibrant. Everything comes together in a glossy, savory-sweet sauce that clings to every piece. Finish with a scatter of dark-green scallion tops and a few cilantro leaves, and it looks as good 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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