Pistachio Free Ginger-Scallion Shrimp Stir-Fry
Bold, punchy, and packed with weeknight energy, this shrimp stir-fry delivers serious restaurant-style flavor from a short list of clean ingredients. Fresh ginger and garlic hit the hot pan together and turn fragrant and golden in seconds, building an aromatic base that makes the whole kitchen smell incredible. The sauce ā coconut aminos, apple cider vinegar, honey, and a touch of arrowroot ā comes together glossy and savory-sweet, clinging to every shrimp and vegetable in the pan. Carrots, zucchini, and scallions add color and crunch, keeping things light without sacrificing any of the satisfying, saucy stir-fry experience you're after. Because the recipe relies entirely on whole, straightforward ingredients, there's no need to scan labels or second-guess what's hiding in a bottled sauce. It's naturally free from tree nuts of any kind ā nothing in the ingredient list even comes close ā so you can cook and serve it with total confidence. Finish with a scatter of dark scallion greens and fresh cilantro, and this one looks just as good as it tastes.
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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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