Mushroom Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, 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 entirely in one skillet. Tender shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, which gives them that gorgeous sear without a drop of soy sauce or anything that could hide a fungal ingredient. The sauce ā built from coconut aminos, apple cider vinegar, honey, and a touch more arrowroot ā turns glossy and clingy in under a minute, coating every piece of shrimp and vegetable in something deeply savory and just a little sweet. Matchstick carrots, zucchini half-moons, and scallions keep the vegetable situation crisp and vibrant, while fresh ginger and sliced garlic bloomed in the center of the pan add a punch of heat and fragrance that ties everything together. Many stir-fry sauces and takeout-style dishes sneak in mushroom powder or oyster sauce, so cooking this one from scratch means you stay in full control of every ingredient. Finish it with a scatter of dark-green scallion tops and a few cilantro leaves, and it's genuinely hard to believe something this satisfying took so little time.
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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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