Nitrate & Nitrite 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 treat without any of the usual ingredient concerns. Conventional stir-fry sauces and bottled condiments are notorious for sneaking in cured or processed additives, but this one builds all its savory depth from coconut aminos, apple cider vinegar, and a touch of honey ā nothing hidden, nothing questionable. The shrimp get a quick toss in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which gives them a gorgeous sear and keeps the texture snappy rather than rubbery. Carrots, zucchini, and scallions round out the pan with color and crunch, while fresh ginger and garlic bloom in the center of the wok for that irresistible fragrant hit. The glossy sauce comes together in under a minute once everything is back in the pan, clinging to every piece of shrimp and vegetable in the most satisfying way. A scatter of dark-green scallion tops and fresh cilantro finishes it off with a pop of freshness that makes the whole dish look as good as it tastes.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!