Gluten Free Cashew Basil Shrimp Stir-Fry
This stir-fry is the kind of weeknight dinner that looks and tastes like it came from a restaurant — vibrant, fragrant, and ready to hit the table fast. Juicy shrimp, crisp snap peas, and sweet red bell pepper get tossed in a glossy sauce built from tamari and gluten free oyster sauce, so every bite is deeply savory with just the right kick of heat from red pepper flakes. The key swap that makes this work without wheat is using tamari in place of regular soy sauce and a certified gluten free oyster sauce — two small ingredient choices that keep the bold, umami-forward flavor completely intact. A handful of roasted cashews and a full cup of fresh basil go in right at the end, adding crunch and that irresistible herby brightness that makes this dish genuinely special. Cornstarch thickens the sauce beautifully, so it clings to everything instead of pooling at the bottom of the bowl. Served over jasmine rice with a squeeze of lime, this is a satisfying meal for four that doesn't ask you to compromise on flavor or texture.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 lb large shrimp (21–25 count), peeled and deveined, tails removed
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups snap peas, trimmed
- 3 scallions, white and light green parts only, sliced into 1-inch pieces
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¾ cup roasted unsalted cashews
- 1 cup fresh basil leaves, loosely packed
For the sauce
- 3 tbsp tamari
- 2 tbsp gluten free oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp red pepper flakes
For serving
- 4 cups cooked jasmine rice, for serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, gluten free oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- 2
Pat the shrimp dry with paper towels and season with the salt and black pepper.
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