Capsaicin Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Capsaicin Free Ginger-Scallion Shrimp Stir-Fry

Stir-fry cravings are real, but most versions lean hard on chili paste, sriracha, or dried red pepper flakes — which makes them a no-go for anyone avoiding capsaicin. This version delivers every bit of that bold, savory satisfaction through a different flavor strategy: fresh ginger, sliced garlic, and a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of honey. The result is bright, a little sweet, and deeply aromatic without a single pepper in sight. Plump shrimp get a quick arrowroot coating before hitting a screaming-hot pan, which gives them a lightly lacquered exterior and keeps them tender inside. Carrots, zucchini, and scallions round out the vegetables with color and crunch, and the sauce pulls everything together into a glossy, clingy finish that coats every piece. It's the kind of weeknight dinner that looks impressive on a platter but comes together in one skillet with minimal fuss. The optional cilantro and extra ginger at the end add a fresh, fragrant lift that makes the whole dish feel restaurant-worthy.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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
½ 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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