Gluten-Free Shrimp and Vegetable Stir-Fry
Elevate your weeknight dinner with this vibrant and easy Gluten-Free Shrimp and Vegetable Stir-Fry, packed with bold flavors and wholesome ingredients. Featuring tender shrimp, crisp red bell peppers, fresh broccoli florets, crunchy snap peas, and julienned carrots, this recipe is a colorful feast for the senses. Infused with the aromatic duo of garlic and ginger, and complemented by a savory gluten-free soy sauce glaze, every bite is brimming with deliciously balanced flavor. Ready in just 25 minutes, this quick and healthy stir-fry is perfect for busy schedules without compromising on taste or nutrition. Garnished with freshly sliced green onions and sesame seeds, it pairs beautifully with gluten-free rice or noodles for a complete, satisfying meal. Perfect for gluten-free diets and seafood lovers alike!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sesame oil
- 1 quarter cup gluten-free soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Start by preparing the vegetables: thinly slice the red bell pepper, julienne the carrot, and set aside the broccoli florets and snap peas.
In a small bowl, mix the cornstarch and water until smooth. This will help thicken the sauce.
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of sesame oil.
Once the oil is hot, add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are slightly curled. Remove the shrimp from the wok and set aside.
In the same wok, add the remaining tablespoon of sesame oil. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot, and snap peas to the wok. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the shrimp to the wok with the vegetables.
Pour the gluten-free soy sauce over the mixture and stir to coat.
Add the cornstarch and water mixture to the wok, stir gently until the sauce thickens and all ingredients are coated evenly.
Remove from heat and transfer to a serving dish.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot with your choice of gluten-free rice or noodles.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 15107 mg | 657% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 17.6 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
