Carrageenan 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 sizzling shrimp, crisp-tender carrots and zucchini, and a glossy, savory-sweet sauce that clings to every bite. The sauce comes together with coconut aminos, apple cider vinegar, honey, and arrowroot starch, so there's no need to reach for any bottled condiments that might sneak in unwanted additives. Carrageenan, a thickener commonly found in processed sauces, dairy alternatives, and even some seafood products, is entirely absent here ā every ingredient is whole and straightforward. Arrowroot starch does the thickening work naturally, giving the sauce that gorgeous glossy finish without anything synthetic. Fresh ginger and garlic hit the hot pan just long enough to turn fragrant and golden, layering in warmth and depth that makes the whole dish sing. The reserved dark-green scallion tops and optional cilantro scattered over the top at the end keep everything bright and fresh-looking on the plate. It's a clean, confident cook that delivers serious flavor with total ingredient transparency.
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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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