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 ā built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch ā 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 ā 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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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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