Gluten Free Garlic-Ginger Shrimp Stir-Fry
Stir-fry nights are one of those weeknight wins that feel way more impressive than the effort involved — plump, juicy shrimp, crisp broccoli, and sweet red bell pepper all coated in a glossy, savory sauce that comes together in minutes. The key swap that makes this work without gluten is tamari in place of regular soy sauce, which delivers that same deep, umami-rich flavor without any wheat hiding in the bottle. A touch of cornstarch thickens the sauce beautifully so it clings to every piece of shrimp and vegetable rather than pooling at the bottom of the pan. Fresh ginger and four cloves of garlic go straight into the hot wok, filling your kitchen with an aroma that makes it genuinely hard to wait for dinner. Serving it over fluffy steamed jasmine rice rounds out the meal into something satisfying and complete for all four people at the table. A sprinkle of sesame seeds on top is optional, but it adds a nice little finish that makes the whole bowl look like it came from your favorite takeout spot.
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Learn more →Ingredients
4 servings
For the rice
- 1½ cups jasmine rice
- 3 cups water
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1 tsp honey
- ¼ tsp red pepper flakes
For the stir-fry
- 1½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp 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 broccoli florets
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, sesame oil, cornstarch, honey, and red pepper flakes in a small bowl until the cornstarch is fully dissolved with no lumps. Set aside.
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