Peanut Free Ginger-Scallion Shrimp Stir-Fry

Bright, punchy, and loaded with bold aromatics, this shrimp stir-fry is the kind of weeknight dinner that feels like a restaurant order but comes together entirely in your own skillet. Fresh ginger and garlic hit the pan together and turn fragrant and golden in seconds, while scallions, carrots, and zucchini stay crisp-tender and vibrant. The sauce — built from coconut aminos, apple cider vinegar, honey, and arrowroot starch — glazes everything in a glossy, savory-sweet finish that clings to every piece of shrimp and vegetable. Because the whole dish relies on coconut aminos instead of traditional soy or teriyaki sauces, you sidestep the label-reading stress that comes with bottled stir-fry sauces, which can hide unexpected ingredients from shared production lines. Shrimp get a quick marinade and a hard sear over high heat so they come out pink, curled, and perfectly cooked through — no rubbery texture, no guesswork. A scatter of dark-green scallion tops and fresh cilantro at the end keeps everything looking as good as it tastes. It's the kind of dish that disappears fast, so you might want to plan for seconds.

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