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 ā 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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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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