Rice Free Gluten Free Cashew Basil Shrimp Stir-Fry
Total time30 min
Prep time15 min
Cook time15 min
4.5(20)
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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 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
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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
Can be omittedjasmine rice
- 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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