Oats Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and loaded with bold aromatics, this shrimp stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant. Juicy shrimp get a quick toss in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which gives them that gorgeous sear and keeps them tender all the way through. The vegetables ā sweet carrot matchsticks, tender zucchini, and charred scallion pieces ā cook fast over high heat so they stay crisp and vibrant rather than going limp. A glossy sauce built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot ties everything together with a savory-sweet depth that clings beautifully to every piece. For anyone navigating grain sensitivities, this dish is naturally free of oats and any grain-based thickeners ā arrowroot does all the heavy lifting in both the marinade and the sauce. Fresh ginger and garlic hit the pan at just the right moment, blooming into something fragrant and slightly golden that perfumes the whole dish. Finish it with a scatter of dark-green scallion tops and a few cilantro leaves, and you've got a stunning, fuss-free meal that genuinely delivers on flavor.
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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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