Citric Acid Free Ginger-Scallion Shrimp Stir-Fry
Bright, savory, and packed with fresh vegetables, this shrimp stir-fry delivers the kind of bold weeknight flavor that feels anything but restricted. Coconut aminos stand in for soy sauce throughout, bringing a mellow, slightly sweet depth without any of the additives that can sneak citric acid into your kitchen. The sauce ā built from coconut aminos, apple cider vinegar, honey, and arrowroot starch ā thickens into a glossy, clingy coating that makes every bite of shrimp and vegetable absolutely irresistible. Fresh ginger and garlic hit the hot pan at just the right moment, filling the kitchen with an aroma that signals something seriously good is about to land on the table. Carrots, zucchini, and scallions add color, crunch, and a little sweetness that balances the savory sauce beautifully. The whole thing comes together in one skillet over high heat, so you get that satisfying wok-style char without any complicated technique. A scatter of dark-green scallion tops and fresh cilantro at the end 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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