Pecan Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Pecan Free Ginger-Scallion Shrimp Stir-Fry

Bold, bright, and packed with flavor, this ginger-scallion shrimp stir-fry is the kind of weeknight dinner that looks like it came from a restaurant but comes together in a single skillet. Plump shrimp get tossed in coconut aminos and arrowroot starch before hitting a screaming-hot pan, giving them a beautifully caramelized sear with a tender, juicy center. Crisp carrot matchsticks, zucchini half-moons, and scallions round out the vegetables, while a quick sauce of coconut aminos, apple cider vinegar, and honey pulls everything together into a glossy, savory-sweet glaze that clings to every bite. The whole dish is built entirely from whole-food, pantry-friendly ingredients — no tree nuts anywhere in the mix, so there's zero need to scan labels or worry about cross-contact from nut-heavy sauce blends. A hit of freshly grated ginger and golden-edged garlic bloomed right in the pan gives the stir-fry that deep, aromatic backbone you'd expect from a dish that took much longer to make. Finish it with a scatter of dark-green scallion tops and fresh cilantro, and you've got a plate that's as stunning to look at as it is satisfying to eat.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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