Wheat Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant ā glossy, fragrant, and loaded with tender shrimp, crisp carrots, and zucchini all coated in a savory-sweet sauce. The secret weapon here is coconut aminos, which delivers that deep, umami-rich flavor you'd expect from soy sauce without any wheat in sight. Arrowroot starch steps in to coat the shrimp before searing and thicken the sauce at the end, giving you that irresistible glossy finish that clings to every bite. A hit of fresh ginger and garlic bloomed in the center of the pan is what really makes the whole dish sing ā bold, aromatic, and just a little bit spicy. Scallions pull double duty, adding savory depth to the stir-fry itself and a fresh, bright garnish on top. If you've ever felt like wheat-free cooking means sacrificing the dishes you actually crave, this one is proof that isn't true.
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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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