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 ā 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 ā 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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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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