Gelatin Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and packed with fresh vegetables, this shrimp stir-fry is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The combination of fresh ginger, sliced garlic, and scallions builds a deeply aromatic base, while matchstick carrots and zucchini add color and satisfying texture to every bite. The glossy sauce comes together from coconut aminos, apple cider vinegar, honey, and arrowroot starch ā no animal-derived thickeners anywhere in sight, which makes this a genuinely worry-free option for anyone avoiding hidden gelatin in their meals. Arrowroot does the heavy lifting here, giving the sauce that gorgeous, clingy finish without any of the usual shortcuts. Cooking the shrimp in a screaming-hot skillet means they stay juicy and get just the right amount of caramelization before the sauce pulls everything together. A scatter of dark-green scallion tops and fresh cilantro at the end keeps the flavors lively and the presentation beautiful. It's a clean, craveable dish that proves you don't have to sacrifice a single thing to eat exactly the way you want.
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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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