Healthy Shrimp Stir-Fry (Gluten-Free)

This easy shrimp stir-fry recipe is a tasty dinner with lean protein and fresh vegetables–easy to prep for busy weeknights. Topped with a healthy gluten-free sauce that tastes better than anything store-bought, it’s one recipe you’ll return to.

Loaded with a rainbow of highly nutritious veggies, this stir-fry shrimp balances sweet, salty, umami, and spicy flavors for a deeply satisfying meal. It’s a healthier alternative to takeout, and leftovers taste even better the next day—fantastic to reheat for lunch.

Plus, it’s easily adaptable for various allergies and can be made vegan.

If you love easy shrimp dinners, try my Lemon Butter Sautéed Shrimp recipe next.

Shrimp Stir-Fry Ingredients

Don’t let the ingredients list intimidate you. They’re all readily available in most grocery stores.

• SHRIMP – You’ll need 12-16 ounces of medium shrimp, peeled and deveined. Fresh or frozen shrimp works, but I typically use frozen. Thaw and rinse in cold water, and dry between layers of paper towels.

Gluten-Free Stir Fry Sauce

• BRAGG LIQUID AMINOS – A gluten-free alternative to soy sauce, this forms the base of the stir-fry sauce. It gives everything a salty, umami flavor.
• GLUTEN-FREE COCONUT AMINOS – Add a slight sweetness to the sauce and cut the saltiness of the Bragg’s. Coconut Secret is a widely available gluten-free brand.
• AVOCADO OIL – One of the healthiest cooking oils, avocado oil has a mild flavor unless cooked on high heat. It’s not inflammatory, making it a healthy addition to the stir-fry sauce. You’ll use it to sauté the veggies, too.
• TAPIOCA FLOUR – Helps thicken the sauce so it sticks to the shrimp and veggies. Arrowroot powder works, too.
• RAW HONEY or PURE LIQUID MONK FRUIT DROPS – I prefer monk fruit drops to avoid added sugar. It gives the sauce a touch of extra sweetness. Use raw honey if that’s better for you.
• MILD CHILI POWDER – Savory Spice carries my favorite blend featuring dried chilis, garlic, cumin, California paprika, and Mexican oregano. It has a much more nuanced flavor than straight chili powder (and no heat).
• RED PEPPER FLAKES and CAYENNE CHILI POWDER – These spices add subtle heat to the sauce, making it much more satisfying. Add more to taste if you like it hot.
• FRESH GARLIC – Another flavor enhancer with anti-inflammatory properties.

Stir Fry Veggies

• BROCCOLI FLORETS – Fresh works best in this recipe because it has more texture. But in a pinch, a 16-ounce bag of frozen florets is fine.
• SWEET BELL PEPPER – I recommend a red bell pepper for extra vitamin C, but an orange or yellow pepper works. Alternatively, 6-8 sweet mini peppers sliced into rings look gorgeous (that’s what I used here). Regardless, purchase organic peppers to limit pesticide exposure.
• CARROTS – Rainbow carrots are my favorite but use any variety you like.
• YELLOW ONION – One medium onion gives the stir-fry a nice savory flavor. Slice it parallel to the grain for thin half-moons.
• FRESH CILANTRO – A handful of cilantro adds freshness at the end. It’s also a binder for heavy metals, so it’s great to eat with seafood to help the body detox any mercury from the fish.
• BLACK or WHITE SESAME SEEDS – These make a pretty (but optional) garnish to the finished stir-fry. You can toast them lightly in a skillet on the stove for extra flavor. See How to Toast Sesame Seeds to learn how.

Many of the pantry ingredients above are available at a great price from the online grocer Thrive Market. [Enjoy 40% off your first box with my link].

See the recipe card below for quantities and complete instructions.

How to Stir-Fry Shrimp

Follow these step-by-step instructions for the best gluten-free shrimp stir-fry you’ll ever have:

1. If frozen, thaw the shrimp under hot water, rinse, and pat dry between layers of paper towels. Make sure they’re completely deveined.
2. In a large stovetop steamer or a steam oven, steam the broccoli until it’s easily pierced with a fork, but still a little firm, about 8-10 minutes. (See below for the one-pot stir-fry method.)
3. Heat 1 tablespoon of avocado oil in a large 6.5-quart pot over medium heat. Add the bell pepper, carrots, and onion and stir-fry, stirring frequently, until just beginning to become tender, about 4-6 minutes. While the veggies cook, make the sauce.
4. In a small bowl, whisk the aminos, water, tapioca flour, avocado oil, sweetener of choice, chili powder, red pepper flakes, cayenne, and chopped garlic until emulsified. Set aside.
5. Once the broccoli is steamed, add it to the pot of cooking veggies and stir to combine. Add the shrimp and stir-fry sauce to the pot and stir until everything is evenly coated. Reduce heat to medium-low and cook, stirring frequently, until the shrimp are opaque and the sauce thickens slightly; about 5 minutes.
6. Turn off the heat. Sprinkle the chopped cilantro and sesame seeds into the shrimp stir-fry and toss to combine. Serve in warm bowls with a few dashes of toasted sesame oil if desired. For a heavier meal, serve over brown rice.
7. Refrigerate leftovers in a glass container for up to 3 days.

Try my Egg Roll in a Bowl Recipe for another quick and easy Asian-inspired one-pot dinner.

Recipe Modifications & Substitutions

Food Allergies

• Omit the sesame seeds and sesame oil garnish if allergic.
• Chicken tastes just as good as shrimp for those with shellfish allergies. Use 1-1 1/2 pounds of chicken breasts or tenders, cut into 1-inch pieces. Chicken takes a few minutes longer to cook, but not much.

Vegan Stir-Fry

• Use extra-firm, organic tofu cut into ½” cubes in place of shrimp or chicken. Marinate the tofu in the sauce before adding it to the veggies for the best flavor.

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