Legume Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with fresh vegetables, this shrimp stir-fry delivers the kind of takeout-style satisfaction that's genuinely hard to replicate at home ā until now. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch, giving you that glossy, clingy coating without a single soy or legume ingredient in sight. Coconut aminos does a lot of heavy lifting here, bringing savory depth that makes the dish taste far more complex than the ingredient list suggests. Fresh ginger and thinly sliced garlic hit the hot pan just long enough to turn fragrant and golden, layering in warmth and aroma that ties everything together. Carrots, zucchini, and scallions add color and crunch, while the shrimp cook fast over high heat so they stay tender and juicy rather than rubbery. The whole thing comes together in one skillet or wok, which means less cleanup and more time enjoying dinner. A scatter of dark-green scallion tops and fresh cilantro at the end makes it look like something you'd order at a restaurant ā but you made it yourself.
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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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