Walnut Free Ginger-Scallion Shrimp Stir-Fry
Bright, bold, and packed with flavor, this shrimp stir-fry is the kind of weeknight dinner that feels like a restaurant win without the effort. Fresh ginger and garlic hit the hot pan together and fill the kitchen with an aroma that makes everyone wander in from the other room. The sauce ā built from coconut aminos, apple cider vinegar, and a touch of honey ā turns glossy and clingy as it coats the shrimp and vegetables, delivering that satisfying takeout-style finish. Carrots, zucchini, and scallions add color and crunch, and the whole thing comes together in one skillet or wok with no complicated prep. Because every component here is naturally free of tree nuts, there's no need to scrutinize labels or swap anything out ā the recipe just works as written. A scatter of dark-green scallion tops and fresh cilantro at the end keeps it looking as good as it tastes.
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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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