Turmeric Free Ginger-Scallion Shrimp Stir-Fry
Bright, fast, and loaded with bold flavor, this shrimp stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. Fresh ginger and sliced garlic hit the hot pan together, filling your kitchen with an aroma that makes it impossible to wait for dinner. Coconut aminos stand in for soy sauce throughout, delivering that savory, slightly sweet depth without any of the usual additives that can sneak into store-bought stir-fry sauces. The quick-cooked carrots, zucchini, and scallions stay crisp and colorful, while a glossy honey-and-vinegar sauce ties everything together in under a minute. Many stir-fry blends and curry-adjacent dishes lean heavily on turmeric for color, but this one gets its gorgeous golden hue entirely from the sear and the sauce ā no yellow spice required. Pile it over rice or eat it straight from the pan; either way, those dark-green scallion tops and a scatter of fresh cilantro make it look like you really know what you're doing.
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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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