Rye Free Ginger-Scallion Shrimp Stir-Fry

This stir-fry is a weeknight powerhouse — plump shrimp, crisp carrots, tender zucchini, and a punchy ginger-scallion base that fills the kitchen with an aroma you won't be able to resist. The glossy sauce comes together from coconut aminos, apple cider vinegar, honey, and arrowroot starch, so every ingredient is naturally free of rye and any grain-based thickeners or soy sauce blends that can sneak it in. Coconut aminos do a remarkable job standing in for traditional soy sauce, delivering that savory, slightly sweet depth without any of the usual label-reading stress. Arrowroot starch pulls double duty here — it gives the shrimp a light coating that helps them sear beautifully, then thickens the sauce into something glossy and clingy rather than watery. Cooking everything over high heat in a single skillet keeps the vegetables vibrant and just-tender while the shrimp stay juicy and perfectly cooked through. A scatter of dark-green scallion tops and fresh cilantro at the end adds brightness that makes the whole dish look as good as it tastes. It's the kind of meal that feels like a restaurant order but comes together entirely on your terms, with ingredients you can trust.

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