Seed Oil Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and packed with fresh vegetables, this shrimp stir-fry delivers the kind of bold weeknight flavor that makes you wonder why you ever ordered takeout. Coconut oil does all the heavy lifting in the pan, giving the shrimp a gorgeous sear and keeping every ingredient completely free of the refined vegetable and seed oils that sneak into so many restaurant and bottled stir-fry sauces. Coconut aminos stand in for soy sauce throughout, lending a savory-sweet depth that pairs beautifully with the sharp bite of fresh ginger and garlic. The quick sauce ā built from coconut aminos, apple cider vinegar, honey, and arrowroot starch ā thickens into a glossy, clingy coating that makes every bite of shrimp and vegetable taste intentional. Carrots, zucchini, and scallions add color and crunch without any fuss, and the whole thing comes together in a single skillet over high heat, so there's barely any cleanup. A scatter of fresh cilantro and a little extra grated ginger at the end keeps everything tasting vibrant and alive. It's the kind of dish that looks impressive on the table but asks very little of you in the kitchen.
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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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