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 ā 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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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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