Lupin Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Lupin Free Ginger-Scallion Shrimp Stir-Fry

Bright, punchy, and packed with fresh aromatics, this shrimp stir-fry is the kind of weeknight dinner that looks like it came from a restaurant but comes together in a single skillet. The combination of fresh ginger, sliced garlic, and scallions builds a fragrant base that makes the whole kitchen smell incredible, while crisp carrots and tender zucchini add color and texture to every bite. The sauce — built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch — turns glossy and clingy as it hits the hot pan, coating the shrimp and vegetables in a savory-sweet glaze that's genuinely hard to stop eating. For anyone navigating lupin avoidance, this recipe is naturally a safe choice: every ingredient is straightforward and whole, with no flour blends or legume-derived additives hiding in the sauce or the coating. Coconut aminos stand in beautifully for soy-based condiments, delivering that deep umami hit without any of the usual label-reading stress. The arrowroot starch does double duty — first as a light coating that helps the shrimp sear to a perfect pink curl, then as a thickener that gives the sauce its glossy, restaurant-worthy finish. Finish with a scatter of dark scallion greens and a few cilantro leaves, and this one is genuinely dinner-party worthy on a Tuesday.

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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 Coconut Secret Ssng Sce Orig Soy Free - 16.9 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
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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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