Gluten-Free Thai Shrimp Stir-Fry
Elevate your weeknight dinner game with this vibrant Gluten-Free Thai Shrimp Stir-Fry, a quick and healthy dish bursting with bold flavors and vibrant colors. This recipe combines succulent, pan-seared shrimp with an array of fresh, crisp vegetables like zucchini, snap peas, and bell peppers, all tossed in a tangy, umami-rich sauce made from gluten-free soy sauce, fish sauce, lime juice, and coconut sugar. Fragrant accents of fresh basil, garlic, and ginger harmonize beautifully, while optional red pepper flakes add a touch of heat. Ready in just 30 minutes, this easy stir-fry is naturally gluten-free and perfect served over jasmine rice or your favorite gluten-free noodles for a wholesome, satisfying meal. Packed with protein and loaded with vegetables, it’s a flavorful way to enjoy a taste of Thailand at home!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 medium zucchini, thinly sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas
- 0.5 cup fresh basil leaves
- 2 stalks green onions, sliced
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon coconut sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable or avocado oil
- 0.5 teaspoon optional: crushed red pepper flakes
Instructions
Rinse and pat dry the shrimp with paper towels. Set aside.
Prep the vegetables: thinly slice the zucchini, julienne the carrot, slice the bell pepper, and trim the snap peas if necessary. Set aside.
In a small mixing bowl, combine the gluten-free soy sauce or tamari, fish sauce, lime juice, coconut sugar, and sesame oil. Stir well to make the sauce. Set aside.
Heat 1 tablespoon of vegetable or avocado oil in a large skillet or wok over medium-high heat.
Add the shrimp to the hot oil and stir-fry for 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Once hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, making sure not to burn.
Add the zucchini, carrot, red bell pepper, and snap peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.
Return the cooked shrimp to the skillet with the vegetables.
Pour the prepared sauce over the shrimp and vegetables, tossing everything to evenly coat. Cook for an additional 1-2 minutes to heat through.
Remove from heat and stir in fresh basil and sliced green onions. If desired, sprinkle with crushed red pepper flakes for added heat.
Serve immediately. Enjoy on its own or over steamed jasmine rice or gluten-free noodles.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.5 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2603 mg | 55% | |
*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.
