Pork Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and loaded with bold aromatics, this shrimp stir-fry is the kind of weeknight dinner that feels like a serious upgrade without requiring much effort. Fresh ginger and garlic bloom in the hot pan, scallions go in at just the right moment to stay vibrant, and the quick-cooked carrots and zucchini add color and a satisfying bite. The sauce ā built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot ā thickens into a glossy, savory-sweet glaze that clings to every shrimp and vegetable in the pan. Because the recipe relies entirely on coconut aminos instead of traditional soy sauce, there's no need to scan labels for hidden additives or worry about what else might be lurking in a store-bought stir-fry sauce. Every ingredient here is straightforward and easy to source, which makes this a genuinely stress-free option for anyone navigating dietary restrictions around meat. Finish it with a scatter of dark-green scallion tops and a few cilantro leaves, and it looks 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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