Eggless Ginger-Scallion Shrimp Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Plump, juicy shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, building a gorgeous sear in just two minutes flat. Crisp carrot matchsticks, tender zucchini, and bright scallions round out the pan, while a glossy sauce made from coconut aminos, apple cider vinegar, and a touch of honey pulls everything together into something genuinely craveable. The whole dish is naturally free of eggs at every step ā no hidden binders, no egg-based thickeners ā because the arrowroot starch does all the work of coating the shrimp and tightening the sauce on its own. Fresh ginger and garlic bloom in the center of the pan right before the shrimp returns, which gives the whole thing that punchy, aromatic backbone you'd expect from a great restaurant stir-fry. A scatter of dark-green scallion tops and optional cilantro at the end keeps it fresh and vibrant on the plate.
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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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