Chicken Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with vegetables, this shrimp stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant. Plump shrimp get tossed in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, giving them a beautifully lacquered sear in just two minutes flat. Carrots, zucchini, and scallions add color and crunch, while fresh ginger and sliced garlic bloomed in the center of the pan build an aromatic backbone that makes the whole kitchen smell incredible. The glossy sauce ā coconut aminos, apple cider vinegar, honey, and a touch of arrowroot ā clings to every piece and pulls the whole dish together with a savory-sweet finish. Because the protein here is shrimp rather than poultry, this is a naturally satisfying option for anyone steering clear of bird-based proteins without sacrificing any of the satisfying, saucy stir-fry experience. A scatter of dark-green scallion tops and fresh cilantro over the top makes it look as good as it tastes.
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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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