Caffeine Free Ginger-Scallion Shrimp Stir-Fry
This vibrant stir-fry is everything a weeknight dinner should be ā fast, colorful, and packed with bold flavor from fresh ginger, garlic, and a generous bundle of scallions. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of honey, giving you that glossy, savory-sweet finish without any soy sauce or ingredients that sneak in hidden stimulants. Stir-fries can sometimes feel off-limits when you're avoiding caffeine, since certain sauces and condiments contain green tea extracts or other surprising additions ā but every ingredient here is straightforward and easy to verify. The shrimp get a quick arrowroot coating before hitting a screaming-hot skillet, which locks in moisture and helps the sauce cling beautifully once everything comes back together. Carrots, zucchini, and scallions round out the pan with color and crunch, making this feel like a complete, satisfying meal rather than just a protein dish. A final scatter of dark scallion tops and fresh cilantro pulls it all together into something that 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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