Gluten-Free Stir-Fried Vegetables with Shrimp
Elevate your weeknight dinner game with this vibrant Gluten-Free Stir-Fried Vegetables with Shrimp! Loaded with crisp broccoli, colorful bell peppers, zucchini, and carrots, this dish brings together fresh, nutrient-packed ingredients for a quick and healthy meal. Tender shrimp are tossed in a mouthwatering gluten-free soy sauce-based stir-fry sauce, infused with the savory notes of garlic, ginger, and toasted sesame oil. Ready in just 25 minutes, this hearty stir-fry is easy to whip up and perfect for busy evenings. Serve it on its own or pair it with steamed rice or gluten-free noodles for a satisfying, flavor-packed meal that’s naturally gluten-free and sure to wow your taste buds. Garnish with green onions and sesame seeds for a touch of elegance and extra crunch!
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Recipe Information
Ingredients
- 500 grams Raw shrimp (peeled and deveined)
- 2 cups Broccoli florets
- 1 medium Red bell pepper (sliced into thin strips)
- 1 medium Carrot (thinly sliced into matchsticks)
- 1 medium Zucchini (sliced into half moons)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 tablespoons Gluten-free soy sauce or tamari
- 1 tablespoon Sesame oil (toasted)
- 2 tablespoons Vegetable oil or avocado oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (sliced thinly for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together the gluten-free soy sauce or tamari, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable or avocado oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside.
Add the remaining 1 tablespoon of vegetable or avocado oil to the pan. Stir in the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and zucchini to the pan. Stir-fry for 4-5 minutes, tossing frequently, until the vegetables are crisp-tender.
Return the shrimp to the pan and pour the prepared stir-fry sauce over the vegetable and shrimp mixture. Stir well to coat all the ingredients evenly in the sauce. Cook for an additional 1-2 minutes to allow the sauce to thicken and coat everything.
Remove the stir-fry from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve immediately on its own or with a side of steamed rice or gluten-free noodles.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 17.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2676 mg | 57% | |
*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.
