Nutmeg Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry is a weeknight powerhouse ā bright, savory, and loaded with tender shrimp, crisp carrots, and zucchini all coated in a glossy, tangy sauce that clings to every bite. Fresh ginger and garlic hit the pan together and do serious aromatic work, while scallions layered in at two stages add both sweetness and a fresh, punchy finish. The sauce comes together from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch, so it thickens beautifully without any of the mystery additives that sneak into bottled stir-fry sauces. For anyone avoiding warm spices like nutmeg, this recipe is naturally in the clear ā every ingredient is straightforward and easy to verify at a glance. The shrimp get a quick marinade and a high-heat sear that locks in a light crust before they're tossed back in with the vegetables and sauce for a glossy, restaurant-worthy finish. A scatter of cilantro and a little extra grated ginger over the top makes the whole platter 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!