Pregnancy Friendly Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with vegetables, this shrimp stir-fry is exactly the kind of weeknight dinner that feels indulgent without any of the ingredients you're trying to avoid right now. Shrimp is one of the best lean protein sources during pregnancy, and the recipe takes food safety seriously ā the instructions call for cooking each piece until pink, opaque, and registering 145Ā°F on an instant-read thermometer, so there's no guesswork involved. The sauce skips soy and uses coconut aminos instead, which means no MSG or additives to second-guess, and the whole dish comes together with fresh ginger, garlic, carrots, and zucchini for a genuinely nourishing plate. Fresh ginger is a longtime go-to for easing nausea, so having it both in the stir-fry and as an optional finishing garnish is a quietly brilliant touch. The honey-and-vinegar sauce clings to everything in a glossy, savory-sweet coat that makes the vegetables just as craveable as the shrimp. It's the kind of meal that satisfies a serious craving for takeout flavors while keeping every ingredient clean and intentional.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!