Rice Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry is a weeknight powerhouse ā plump, juicy shrimp tossed with crisp carrots, tender zucchini, and fragrant scallions in a glossy, savory-sweet sauce that clings to every bite. The whole dish comes together in a single skillet or wok over high heat, so you get those gorgeous caramelized edges and that irresistible wok-breath flavor without a lot of fuss. Skipping rice entirely is effortless here because the vegetables do all the heavy lifting, giving you plenty of texture and substance on the plate. Coconut aminos stand in for soy sauce and bring a deep, umami-rich backbone, while fresh ginger and garlic bloomed in hot oil make the kitchen smell absolutely incredible. A quick arrowroot-thickened sauce ties everything together with a glossy finish that looks far more impressive than the effort involved. Finish it with a scatter of dark-green scallion tops and a few cilantro leaves, and you've got a dish that's as beautiful as it is satisfying ā no grain required.
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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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