Gluten Free Dairy Free Shrimp Stir Fry

Total time27 min

Prep time15 min

Cook time12 min

Big, plump shrimp sear fast in a screaming-hot wok until just pink and opaque, then get tossed back in with crisp-tender broccoli, sweet bell pepper, and snappy pea pods. Fresh garlic and ginger hit the pan at the very end, filling the kitchen with that unmistakable stir-fry aroma before everything gets glossed in a glossy, savory sauce that clings to every piece. A pinch of red pepper flakes brings gentle heat, while a scatter of sesame seeds and sliced green onion finish things off with color and crunch. Spoon it over rice or your favorite noodles for a fast, restaurant-style dinner that comes together in one pan and under fifteen minutes of actual cooking. This one's a genuinely solid pick for a gluten free weeknight, delivering all the bold, saucy flavor of your favorite takeout order without leaving the house.

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Ingredients

4 servings

For the stir fry

1 lb large shrimp, peeled and deveined, tails removed
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2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
1 red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced into 1-inch pieces
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For the sauce

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
1 tsp sugar
¼ cup water

For serving

2 tsp sesame seeds (optional)
cooked white rice or noodles, for serving

Instructions

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

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