Soy-Free Shrimp Stir Fry
This vibrant Soy-Free Shrimp Stir Fry is a quick, healthy, and flavor-packed option perfect for busy weeknights. Featuring juicy shrimp, crisp-tender vegetables like broccoli, red bell pepper, carrots, and snow peas, this dish comes together in just 30 minutes. The soy-free sauce is crafted with coconut aminos, vegetable broth, and tapioca starch, adding a savory depth while keeping it allergen-friendly. Fragrant garlic and ginger elevate the stir fry, while sesame oil brings a finishing touch of nuttiness. Serve this colorful recipe on its own or over a bed of rice for a satisfying meal that suits a variety of dietary needs, while delivering bold flavors and fresh ingredients with every bite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup snow peas
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup vegetable broth
- 1 tablespoon tapioca starch
- 1 cup coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, combine coconut aminos, vegetable broth, and tapioca starch. Stir well until the tapioca starch is fully dissolved. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, season with sea salt and black pepper, and cook for about 2-3 minutes on each side or until they are opaque and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
Add broccoli florets, red bell pepper, carrot, and snow peas to the skillet. Stir fry the vegetables for about 4-5 minutes until they are crisp-tender.
Pour the prepared sauce into the skillet with vegetables, stirring well to coat all the ingredients.
Return the cooked shrimp to the skillet. Add sesame oil and stir everything together to combine, cooking for an additional 1-2 minutes until the sauce thickens slightly.
Sprinkle chopped green onions over the stir fry and give it a final toss.
Serve the shrimp stir fry hot, with or without rice.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6605 mg | 287% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 66.9 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2515 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.
