Description
Try this easy shrimp stir-fry recipe loaded with fresh veggies and a homemade gluten-free sauce. It’s healthier (and tastier) than takeout. Modifications for special dietary preferences and allergens are included.
Ingredients
12-16 ounces medium shrimp, peeled and deveined (thaw, rinse, and pat dry if frozen)
Stir-Fry Veggies:
1 pound broccoli florets, cut to bite-sized pieces
1 tablespoon avocado oil
1 large, organic red bell pepper, chopped (or 6-8 sweet mini peppers sliced into rings)
2-3 large carrots, sliced on the bias to 1/8” pieces
1 medium yellow onion, thinly sliced
¼ cup fresh cilantro, roughly chopped
1 tablespoon black or white sesame seeds (optional)
Toasted sesame oil for garnish (optional)
For the Gluten-Free Stir-Fry Sauce:
2 tablespoons Bragg Liquid Aminos
2 tablespoons gluten-free coconut aminos (such as Coconut Secret)
2 tablespoons water
1 tablespoon avocado oil
1 tablespoon tapioca flour
1 tablespoon raw honey or 25-35 drops Pure Liquid Monk Fruit Drops
1 teaspoon mild chili powder blend
¼ teaspoon red pepper flakes
⅛ teaspoon cayenne powder
3 cloves garlic, minced (about 1 tablespoon)
Instructions
Prep the Shrimp: If frozen, thaw the shrimp under hot water, rinse, and pat dry between layers of paper towels. Make sure they’re completely deveined.
Steam the Broccoli: 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 notes below for the one-pot stir-fry method.
Stir-Fry the Veggies: 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 tender, about 4-6 minutes. While the veggies cook, make the sauce.
Make the Sauce: 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.
Cook the Shrimp: Once the broccoli is steamed, add it to the pot of cooking veggies and toss 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.
Garnish and Serve: Turn off the heat. Sprinkle the chopped cilantro and sesame seeds into the shrimp stir-fry and gently toss until incorporated. Serve in warm bowls with a few dashes of toasted sesame oil. For a heavier meal, serve over brown rice.
Storage: Refrigerate leftovers in a glass container for up to 3 days.
Notes
See the full post above for alternative protein options, allergy modifications, and the one-pot stir-fry method.
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