Xanthan Gum Free Ginger-Scallion Shrimp Stir-Fry
This stir-fry hits every note you want from a weeknight dinner ā tender shrimp, crisp-tender vegetables, and a glossy, savory sauce that clings to every bite. The combination of fresh ginger, sliced garlic, and scallions builds serious depth of flavor in a matter of minutes over high heat. Many store-bought stir-fry sauces and thickeners sneak in xanthan gum as a stabilizer, but this recipe keeps things completely clean by using arrowroot starch to achieve that same silky, restaurant-style sauce without any additives. Coconut aminos bring a rich, slightly sweet soy-sauce flavor, and a splash of apple cider vinegar adds just enough brightness to balance the honey. The shrimp get a quick marinade before hitting the hot pan, which means they come out perfectly seasoned and beautifully caramelized at the edges. Carrots, zucchini, and scallions round out the dish with color and crunch, and a final scatter of fresh cilantro and dark-green scallion tops makes it look like something you'd order at a restaurant. It's fast, it's fresh, and it proves you don't need a single shortcut ingredient to get big, bold flavor on the table.
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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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