Gluten Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and loaded with fresh vegetables, this shrimp stir-fry is the kind of weeknight dinner that feels like a restaurant win without any of the effort. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch ā every ingredient is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels. Coconut aminos do the heavy lifting here, delivering that savory, slightly sweet depth that soy sauce usually provides, making this a genuinely satisfying option rather than a compromise. The arrowroot starch pulls double duty, first coating the shrimp for a light, silky sear and then thickening the sauce into a glossy, clingy finish that coats every piece of carrot, zucchini, and scallion. Cooking everything over high heat in a single skillet keeps the vegetables crisp-tender and the shrimp perfectly pink and juicy ā no soggy stir-fry here. A shower of fresh scallion tops, cilantro, and a little extra grated ginger at the end makes the whole dish look as good as it tastes.
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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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