Nightshade Free Ginger-Scallion Shrimp Stir-Fry
Stir-fry nights just got a serious upgrade, and this one is completely free of tomatoes, peppers, and other nightshade ingredients that can make this style of cooking feel off-limits. The secret weapon here is coconut aminos, which delivers that savory, slightly sweet depth you'd expect from a classic stir-fry sauce without any soy or nightshade-derived ingredients sneaking in. Shrimp get a quick marinade and a fast sear over high heat, locking in a satisfying snap and a lightly caramelized edge before the vegetables even hit the pan. Carrots, zucchini, and scallions bring color and crunch, while fresh ginger and sliced garlic bloom in the center of the pan for about thirty seconds of pure fragrance before everything comes together. The glossy sauce ā built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch ā clings to every piece and finishes with a beautiful sheen. It's the kind of weeknight dinner that looks impressive on a platter but comes together in one skillet with straightforward technique and no hard-to-find substitutions.
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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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