Mustard Free Ginger-Scallion Shrimp Stir-Fry

Bright, bold, and packed with fresh aromatics, this shrimp stir-fry is the kind of weeknight dinner that feels like a restaurant win without the effort. Coconut aminos stand in for soy sauce and bring a subtly sweet, savory depth that works beautifully with the ginger and garlic — and the whole sauce comes together with just a whisk and a few pantry staples. Stir-fries can be a minefield when you're avoiding mustard, since many bottled sauces and marinades sneak it in, but every ingredient here is clean and straightforward. The arrowroot starch does double duty — coating the shrimp for a light sear and thickening the glossy sauce that clings to every piece of carrot, zucchini, and scallion. Cooking the shrimp in a single layer over high heat gives you that satisfying golden edge before the vegetables even hit the pan, so nothing gets soggy or overcooked. A scatter of dark scallion greens and fresh cilantro at the end adds color and a little brightness that makes the whole platter look as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →