Seeds Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with fresh aromatics, this shrimp stir-fry is the kind of weeknight dinner that tastes like it came from a restaurant kitchen. Juicy shrimp get a quick marinade in coconut aminos and arrowroot starch before hitting a screaming-hot pan, which means they come out perfectly seared with a light, glossy coating rather than anything heavy or battered. The sauce ā built from coconut aminos, apple cider vinegar, and a touch of honey ā pulls everything together into a savory-sweet glaze that clings to every piece of shrimp and vegetable. Carrots, zucchini, and scallions add color and crunch, while fresh ginger and garlic bloomed in the center of the pan give the whole dish an aromatic backbone that's impossible to resist. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win: every ingredient, from the coconut oil to the arrowroot starch, is naturally free of sesame, sunflower, and other common seed-based additions that sneak into so many stir-fry sauces. A scatter of fresh cilantro and those reserved dark-green scallion tops at the end make it look as good as it tastes. Serve it straight from the pan while the sauce is still glossy and the vegetables still have a little bite.
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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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