Paleo Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Bright, bold, and packed with fresh vegetables and plump shrimp, this stir-fry delivers the kind of takeout-style satisfaction that feels almost too good to be eating at home on a weeknight. The sauce comes together with coconut aminos, apple cider vinegar, a touch of honey, and arrowroot starch — no soy, no cornstarch, no grain-based thickeners — so every glossy, clingy bite stays completely grain- and legume-free. Coconut aminos do a remarkable job standing in for soy sauce here, bringing that savory depth without any of the ingredients that typically make stir-fry a no-go. Fresh ginger and thinly sliced garlic hit the hot pan just long enough to turn fragrant and golden, layering in a warmth that makes the whole dish feel deeply aromatic. Matchstick carrots, zucchini half-moons, and scallion pieces round out the vegetables, giving you real texture and color in every forkful. A final scatter of dark-green scallion tops and fresh cilantro keeps things vibrant and restaurant-worthy right on your own serving platter. Serve it over cauliflower rice or just eat it straight from the pan — either way, it's the kind of meal that makes clean eating feel genuinely exciting.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
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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
½ 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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