Stir Fried Veggie Shrimp in Soy Based Sauce Gluten Free
Elevate your weeknight dinner routine with this vibrant and satisfying Stir Fried Veggie Shrimp in Soy Based Sauce, a gluten-free delight that's packed with flavor and ready in just 25 minutes! Featuring tender shrimp, crisp veggies like broccoli, snap peas, and bell peppers, and a luscious gluten-free soy sauce (or tamari) glaze sweetened with honey or maple syrup, this dish strikes the perfect balance of savory and slightly sweet. Infused with the aromatic duo of garlic and ginger, this quick stir-fry is perfect for busy days without compromising on taste. Serve it over steamed rice or rice noodles for a complete, wholesome meal that's sure to impress. Whether you're looking for a healthy gluten-free dinner idea or an easy stir-fry recipe, this dish has it all!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 1 medium Carrot (thinly sliced into matchsticks)
- 1 medium Red bell pepper (thinly sliced)
- 2 cups Broccoli florets
- 1 cup Snap peas (trimmed)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 tablespoons Gluten-free soy sauce or tamari
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (sliced, optional)
Instructions
Begin by prepping all ingredients: peel and devein the shrimp, slice the vegetables, and mince the garlic and ginger.
In a small bowl, mix the gluten-free soy sauce, sesame oil, honey or maple syrup, cornstarch, and water until well combined. Set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp, and season with salt and pepper. Stir-fry for 2-3 minutes until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the carrot, broccoli florets, red bell pepper, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet, and pour in the prepared sauce. Stir everything together, making sure the sauce coats the shrimp and vegetables evenly.
Cook for an additional 1-2 minutes until the sauce thickens slightly.
Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve immediately over cooked rice or rice noodles if preferred. Enjoy your dish!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 553 mg | 12% | |
*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.
