High Fructose Corn Syrup Free Ginger-Scallion Shrimp Stir-Fry
Bright, fast, and packed with bold flavor, this ginger-scallion shrimp stir-fry is the kind of weeknight dinner that feels like a restaurant win without any of the mystery ingredients. Coconut aminos stand in for conventional soy sauce, which is a smart swap since many bottled stir-fry sauces and soy-based condiments are loaded with high fructose corn syrup as a sweetener. Here, the only sweetener in the entire dish is a small amount of honey, keeping the sauce clean and genuinely savory-sweet rather than cloying. The shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which gives them a gorgeous sear and keeps them tender all the way through. Carrots, zucchini, and scallions add color and crunch, while fresh ginger and garlic bloomed right in the pan build that punchy, aromatic backbone you want in a great stir-fry. The glossy sauce comes together in under a minute and clings to everything beautifully ā no cornstarch slurry from a mystery packet required. Finish it with fresh cilantro and a little extra grated ginger, and you've got a dish that's as satisfying to look at as it is to eat.
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!