MSG Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry hits every note you want from a weeknight seafood dish ā bright, savory, a little sweet, and loaded with tender vegetables and plump shrimp that cook up in minutes. The sauce comes together with coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch, so you get that glossy, restaurant-style coating without any of the flavor enhancers hiding in conventional soy sauce or bottled stir-fry sauces. Coconut aminos do a genuinely impressive job standing in for soy sauce here, delivering depth and umami the clean way. Fresh ginger and garlic hit the hot pan at just the right moment, blooming into something fragrant and slightly golden before the shrimp and sauce come back in to pull everything together. Carrots, zucchini, and scallions add color and crunch, and the whole dish finishes with a scatter of fresh herbs that makes it look like you put in way more effort than you did. It's the kind of meal that tastes like takeout but gives you total control over every ingredient on the plate.
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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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