Turkey Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with fresh vegetables, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat without demanding much from you. The combination of fresh ginger, sliced garlic, and a whole bunch of scallions creates an aromatic base that fills the kitchen with an irresistible savory fragrance the moment it hits the hot pan. Coconut aminos stand in for traditional soy sauce, delivering that deep, slightly sweet umami flavor while keeping the ingredient list clean and straightforward. A quick honey-and-apple-cider-vinegar sauce gets whisked together in minutes and clings to the shrimp and vegetables in a glossy, restaurant-worthy finish. Carrots and zucchini add color and crunch, making this a genuinely satisfying one-pan meal that doesn't feel like it's missing anything. If you're navigating a poultry-free kitchen, shrimp stir-fries like this one are a natural go-to ā all the speed and savoriness of a classic takeout-style dish, with zero compromise on flavor.
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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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