Brazil Nut Free Ginger-Scallion Shrimp Stir-Fry
This vibrant stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant ā bold, glossy, and packed with fresh flavor from ginger, garlic, and a whole bunch of scallions. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch, giving every shrimp and vegetable a lacquered, savory-sweet coating that clings beautifully. Carrots and zucchini add color and crunch, while the layered ginger ā both in the marinade and stirred in at the end ā gives the dish a bright, warming heat that builds with every bite. Because the entire ingredient list is built around whole, simple foods, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from processed sauces. The technique is straightforward: high heat, quick cooking, and a little patience while the shrimp sear undisturbed so they develop that perfect golden edge. Finishing with fresh cilantro and the reserved dark-green scallion tops makes the platter look stunning with almost zero extra effort. It's a genuinely satisfying meal that comes together fast and delivers serious flavor without any compromise.
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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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