Gluten-Free Shrimp Stir Fry
Packed with vibrant flavors and wholesome ingredients, this Gluten-Free Shrimp Stir Fry is a quick and nutritious meal perfect for busy weeknights. Succulent shrimp are marinated in a savory blend of gluten-free soy sauce, sesame oil, ginger, and garlic, then cooked to perfection with a colorful medley of red bell peppers, broccoli, carrots, and green onions. This easy stir fry is thickened with a simple cornstarch slurry and served over fluffy jasmine rice, making it both comforting and satisfying. Ready in just 25 minutes, this one-pan recipe is gluten-free, high in protein, and bursting with fresh, bold flavors that the whole family will love! Perfect for anyone seeking a wholesome stir-fry recipe that’s naturally gluten-free and delightfully customizable.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.25 cup low-sodium gluten-free soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 3 green onions, sliced
- 2 cups cooked jasmine rice
Instructions
In a small bowl, combine the gluten-free soy sauce, sesame oil, grated ginger, and minced garlic. Stir well to create the marinade.
In a separate small bowl, mix the cornstarch and water until smooth, then set aside.
Place the shrimp in a medium bowl and pour half of the marinade over them. Set aside to marinate for 10 minutes.
Heat a large skillet or wok over medium-high heat. Add the marinated shrimp in a single layer and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the red bell pepper, broccoli florets, carrot slices, and half of the green onions. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the shrimp to the skillet and pour in the remaining marinade. Stir to combine.
Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
Remove from heat and garnish with the remaining green onions.
Serve the shrimp stir-fry over cooked jasmine rice.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.9 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2202 mg | 47% | |
*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.
