Dairy Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant, yet comes together in a single skillet with nothing complicated going on. Plump shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, which gives them that gorgeous sear and keeps them juicy all the way through. The sauce ā built from coconut aminos, apple cider vinegar, and a touch of honey ā turns glossy and clingy as it hits the heat, coating every piece of shrimp and vegetable in something deeply savory with just a hint of brightness. Carrots, zucchini, and scallions add color and crunch, while fresh ginger and sliced garlic bloomed in the center of the pan bring an aromatic punch that ties everything together. Because the whole dish leans on coconut oil and coconut aminos rather than butter or soy sauce, there's no dairy hiding anywhere ā no finishing pat of butter, no creamy sauce to second-guess. It's naturally rich and satisfying without any of the substitutions that can make dairy-free cooking feel like a compromise. Finish it with a scatter of dark scallion tops and fresh cilantro, and you've got a plate that's as beautiful as it is craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!