Gut Friendly Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with vegetables, this shrimp stir-fry is the kind of weeknight dinner that feels indulgent without doing any damage to a sensitive digestive system. The sauce leans on coconut aminos instead of conventional soy sauce, which means you get that savory, slightly sweet depth without the wheat or additives that can throw off a carefully managed gut. Arrowroot starch keeps everything clean and grain-free while still giving the sauce that gorgeous glossy finish that clings to every shrimp and vegetable. Fresh ginger does serious heavy lifting here ā it's grated right into both the stir-fry and the optional garnish, delivering that warming, digestive-supportive kick that makes this dish feel as good as it tastes. Carrots, zucchini, and scallions round out the vegetable lineup with color and crunch, and because everything moves fast over high heat, the produce stays tender without turning mushy. A splash of apple cider vinegar in the sauce adds a gentle tang that brightens the whole pan. It's the kind of recipe that proves eating for your gut doesn't mean settling for anything less than seriously satisfying food.
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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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