Hazelnut Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Hazelnut Free Ginger-Scallion Shrimp Stir-Fry

Bold, bright, and packed with weeknight energy, this shrimp stir-fry delivers serious restaurant-level flavor without a single ingredient that could cause concern for anyone avoiding tree nuts. The shrimp get a quick toss in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which locks in a lightly glossy, savory crust that makes every bite satisfying. Carrots, zucchini, and scallions add color and crunch, while fresh ginger and sliced garlic bloom in the center of the pan for about thirty seconds — just long enough to turn fragrant and golden without burning. The sauce comes together from coconut aminos, apple cider vinegar, honey, and a touch more arrowroot starch, thickening into a glossy, clingy coating that ties everything together beautifully. Because the ingredient list is built entirely around whole, simple pantry staples, there's no need to scrutinize labels for hidden nut-based oils or sauces that sometimes sneak into store-bought stir-fry blends. A scatter of dark-green scallion tops and optional fresh cilantro finish the dish with a pop of freshness that makes it look as good as it tastes.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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
½ 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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