Cashew Free Ginger-Scallion Shrimp Stir-Fry
Bold, bright, and packed with flavor, this shrimp stir-fry is the kind of weeknight dinner that looks like it came from a restaurant but comes together in a single skillet. Fresh ginger and garlic bloom in hot coconut oil, filling the kitchen with an aroma that makes it genuinely hard to wait. Tender shrimp get a quick sear until perfectly pink and curled, then toss with crisp carrot matchsticks, zucchini, and scallions in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of honey. The arrowroot starch does the quiet work of pulling that sauce into a silky, clingy glaze that coats every piece beautifully. Because the ingredient list leans on whole vegetables, fresh aromatics, and pantry staples, there are no hidden nut-based sauces or mystery blends to worry about ā just clean, straightforward cooking you can trust. A scatter of dark scallion tops and fresh cilantro at the end adds color and a little brightness that makes the whole platter feel finished and special.
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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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