Black Pepper Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and loaded with bold aromatics, this shrimp stir-fry proves you don't need a single crack of black pepper to build serious depth of flavor. The combination of fresh ginger, sliced garlic, and a generous bundle of scallions does all the heavy lifting, layering the dish with warmth and fragrance that feels anything but stripped down. Coconut aminos stand in for soy sauce and bring a subtle, savory sweetness that ties the whole sauce together alongside a splash of apple cider vinegar and a touch of honey. Arrowroot starch is used twice ā once to coat the shrimp before searing and again in the sauce ā giving you that glossy, restaurant-style finish without any mystery additives. Carrots and zucchini add color and a satisfying bite, while the dark-green scallion tops scattered over the top at the end make the whole platter look genuinely gorgeous. The high-heat technique keeps everything moving fast, so the shrimp stay juicy and the vegetables hold just enough crunch. It's the kind of weeknight dinner that tastes like you put in way more effort than you actually did.
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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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