Emulsifier Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry is a weeknight powerhouse ā tender shrimp, crisp carrots, and zucchini all coated in a glossy, savory-sweet sauce that comes together in minutes. The magic here is that every ingredient is completely clean and straightforward, with no hidden additives or emulsifiers lurking in the sauce. Coconut aminos stand in beautifully for conventional soy sauce, delivering that deep, umami-rich flavor without any of the stabilizers or additives found in many bottled condiments. Arrowroot starch thickens the sauce naturally, giving it that satisfying, restaurant-style cling without any processed thickeners. Fresh ginger and garlic hit the hot pan at just the right moment, building a fragrant base that makes the whole kitchen smell incredible. A handful of scallions ā both cooked into the dish and scattered fresh on top ā adds brightness and a gentle bite that ties everything together. It's bold, colorful, and genuinely craveable, proof that cooking without emulsifiers doesn't mean sacrificing any of the good stuff.
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!