Pescatarian Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Pescatarian Ginger-Scallion Shrimp Stir-Fry

Bright, bold, and packed with color, this shrimp stir-fry is the kind of weeknight dinner that looks like it took way more effort than it did. Plump shrimp get tossed in coconut aminos and arrowroot starch before hitting a screaming-hot skillet, which gives them a gorgeous sear and keeps them tender all the way through. The sauce — built from coconut aminos, apple cider vinegar, and a touch of honey — turns glossy and clingy in under a minute, coating every piece of carrot, zucchini, and scallion in something deeply savory with just a hint of sweetness. Fresh ginger and sliced garlic bloom in the center of the pan right before everything comes together, and that 30-second sizzle is what gives the whole dish its punchy, aromatic backbone. Because every ingredient here is naturally seafood-forward and free of meat, it fits a pescatarian table without any substitutions or workarounds — just real, clean food that tastes genuinely restaurant-worthy. Finish it with the reserved dark-green scallion tops and a scatter of cilantro, and you've got a dish that's as pretty as it is satisfying.

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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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