Red Meat Allergy Friendly Ginger-Scallion Shrimp Stir-Fry
Bright, fast, and packed with bold flavor, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat without demanding much from you. Shrimp cook in minutes over high heat, picking up a gorgeous sear before getting tossed with crisp carrots, tender zucchini, and sweet scallions that go jammy and fragrant in the pan. The sauce ā built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot ā turns glossy and clingy in under a minute, coating every piece in something savory, slightly tangy, and just a little sweet. For anyone navigating a red meat allergy, this dish is naturally in your corner: shrimp is the star, and every other ingredient on the list is clean and straightforward with no hidden animal proteins to second-guess. Fresh ginger and garlic bloom together in the center of the pan right before the sauce goes in, which is a small step that makes a huge difference in depth of flavor. Finish it with the dark-green scallion tops and a scatter of cilantro and it looks as good as it tastes ā restaurant-worthy with a single skillet and about zero fuss.
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!