Sesame Free Ginger-Scallion Shrimp Stir-Fry
Bright, punchy, and loaded with bold aromatics, this shrimp stir-fry delivers everything you love about a restaurant-style wok dish ā without a drop of sesame oil or sesame-based sauce in sight. Coconut aminos stand in beautifully for soy sauce, bringing that savory, slightly sweet depth while keeping the whole dish free from the hidden sesame that sneaks into so many Asian-inspired recipes. The sauce comes together in seconds with apple cider vinegar, honey, and a touch of arrowroot starch that turns glossy and clingy the moment it hits the hot pan. Shrimp get a quick marinade and a high-heat sear so they stay juicy and just-cooked, while carrots, zucchini, and scallions add color, crunch, and freshness in every bite. Fresh ginger and garlic hit the center of the pan at just the right moment ā fragrant, golden at the edges, and absolutely irresistible. It's the kind of weeknight dinner that looks impressive on a platter but comes together with one skillet and a handful of clean, straightforward ingredients.
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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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