Gluten Free Honey Sesame Shrimp Stir-Fry
Sticky, glossy, and packed with bold flavor, this honey sesame shrimp stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. The sauce comes together with tamari instead of regular soy sauce, which is the key swap that keeps the whole dish wheat-free without sacrificing any of that deep, savory depth. Cornstarch does double duty here — coating the shrimp for a lightly golden sear and thickening the sauce into a lacquered, restaurant-quality finish. Broccoli and red bell pepper add color and crunch, while fresh ginger and toasted sesame oil give the whole pan a warmth that smells absolutely incredible. Everything moves fast over high heat, so having your ingredients prepped before you start is the move. Served over fluffy white rice and finished with toasted sesame seeds and scallion greens, this makes four satisfying bowls that are just as good as takeout — and you know exactly what went into them.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp cornstarch
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets, cut into bite-sized pieces
- 3 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 1 tbsp fresh ginger, finely grated
For the sauce
- 3 tbsp tamari
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- ½ tsp red pepper flakes
For serving
- 1 tbsp sesame seeds, toasted
- 3 cups cooked white rice
Instructions
- 1
Pat the shrimp dry with paper towels, then toss in a bowl with the salt, black pepper, and 2 tbsp cornstarch until evenly coated. Set aside.
- 2
Whisk together the tamari, honey, toasted sesame oil, rice vinegar, 1 tsp cornstarch, and red pepper flakes in a small bowl until smooth. Set aside.
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