Cinnamon Free Ginger-Scallion Shrimp Stir-Fry
This vibrant stir-fry is everything you want from a weeknight dinner ā bold, savory, and packed with tender shrimp and crisp vegetables that come together fast in a single pan. The sauce leans on coconut aminos, apple cider vinegar, and a touch of honey, delivering that glossy, restaurant-style finish without a single warming spice in sight. For anyone navigating a sensitivity to cinnamon, stir-fry sauces can be a minefield ā bottled versions often sneak it in under "spice blends" or "natural flavors" ā so building the sauce from scratch here is a genuine relief. Fresh ginger and garlic do all the heavy lifting on flavor, giving the dish real depth and a little heat without any of the usual suspects. The vegetables ā matchstick carrots, zucchini half-moons, and scallions ā stay crisp-tender and soak up that glossy sauce beautifully. A scatter of dark scallion greens and fresh cilantro over the top makes it look like something you'd order out, even though it came straight from your own skillet.
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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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