Chestnut Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with fresh aromatics, this shrimp stir-fry is the kind of weeknight dinner that looks and tastes like it took way more effort than it did. Juicy shrimp get a quick toss in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which gives them that gorgeous sear and keeps them tender all the way through. Carrots, zucchini, and scallions add color and crunch, while a glossy sauce built from coconut aminos, apple cider vinegar, and honey pulls everything together in under a minute. The ginger and garlic go in at just the right moment ā straight into the center of the pan ā so they bloom without burning and perfume every single bite. Because the whole dish is built from straightforward produce, seafood, and pantry staples, there's no need to scrutinize labels or worry about hidden tree nut ingredients sneaking in. A scatter of fresh cilantro and those reserved dark-green scallion tops at the end make it look genuinely restaurant-worthy on the plate.
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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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