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 ā built from coconut aminos, apple cider vinegar, and a touch of honey ā 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 ā 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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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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