Citrus Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Citrus Free Ginger-Scallion Shrimp Stir-Fry

Bold, aromatic, and loaded with color, this shrimp stir-fry is the kind of weeknight dinner that looks like it took way more effort than it did. Fresh ginger and garlic hit the hot pan together and fill the kitchen with a fragrance that makes everyone wander in to ask what's cooking. The sauce — built from coconut aminos, a touch of apple cider vinegar, honey, and arrowroot — goes glossy and clingy in under a minute, coating every shrimp and vegetable with deep, savory flavor. For anyone avoiding citrus, stir-fry sauces can be a minefield, since many rely on orange juice or lime to add brightness; here, the vinegar and ginger do that job beautifully without a drop of citrus in sight. Carrots, zucchini, and scallions bring crunch, color, and a little sweetness that rounds out the whole dish. A scatter of fresh cilantro and the reserved dark-green scallion tops finish it off with a pop of freshness that makes it feel restaurant-worthy right at home.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp coconut aminos
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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
½ 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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