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
1/4 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
1/4 teaspoon red pepper flakes
1/8 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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