Breastfeeding Friendly Ginger-Scallion Shrimp Stir-Fry
Bright, fast, and loaded with nourishing ingredients, this shrimp stir-fry is exactly the kind of weeknight dinner that feels restorative without requiring much effort. Large shrimp cook in just a couple of minutes, so you get a high-protein meal on the table quickly ā a real win when energy is at a premium. Fresh ginger and garlic bring bold, warming flavor, while carrots, zucchini, and scallions add color and a satisfying crunch that makes the whole dish feel balanced and wholesome. The sauce comes together from coconut aminos, apple cider vinegar, and a touch of honey, keeping things clean and free from the additives and preservatives that can sneak into bottled stir-fry sauces. Arrowroot starch gives the sauce that glossy, restaurant-style finish that clings beautifully to every shrimp and vegetable. A scatter of fresh cilantro and extra ginger on top makes it look as good as it tastes, whether you're serving it over rice or eating it straight from the pan.
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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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