Gluten Free Classic Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Plump shrimp sear fast in a screaming-hot wok until just pink and curled, then get tossed with crisp-tender broccoli, bell pepper, and zucchini in a garlicky, ginger-spiked glaze that clings to every piece. The sauce turns glossy and thick in seconds, coating each bite with that savory, slightly sweet depth you want from a proper stir-fry. A scatter of scallions and sesame seeds finishes it off with fresh crunch and a little nutty edge right before serving. It all comes together in one pan in well under twenty minutes, making it an easy weeknight dinner that still feels restaurant-worthy. This one's a genuinely solid pick for a gluten free table, spooned over steamed rice or your noodles of choice for a complete meal.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
3 tbsp vegetable oil, divided
1 red bell pepper, cut into 1-inch pieces
1 cup broccoli florets, cut into bite-sized pieces
1 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced
1 tbsp fresh ginger, grated

For the sauce

3 tbsp soy sauce
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.
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1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 tsp cornstarch
¼ tsp red pepper flakes (optional)

For serving

2 scallions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, cornstarch, and red pepper flakes, if using, until the cornstarch is fully dissolved. Set aside.
2
Pat the shrimp dry with paper towels and season lightly with salt and pepper.

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