Macadamia Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Macadamia Free Ginger-Scallion Shrimp Stir-Fry

Bold, punchy, and packed with color, 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. Juicy shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, which gives them that perfect sear — pink, curled, and just opaque at the center. The vegetables follow in quick succession: sweet carrot matchsticks, tender zucchini half-moons, and bright scallion pieces that wilt just enough to turn silky and fragrant. A glossy sauce built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot ties everything together in under a minute, clinging to every piece in the pan. The whole dish is built on clean, straightforward ingredients — no tree nuts, no hidden oils, nothing that requires a label check before you start cooking. Finish it with a scatter of dark-green scallion tops, fresh cilantro, and an extra pinch of grated ginger if you want a little extra heat, and dinner is done.

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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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