Gluten Free Orange Tamari Shrimp Stir-Fry
Bright citrus, a little heat, and tender shrimp over fluffy jasmine rice — this stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. The sauce is the real star: freshly squeezed orange juice and zest, honey, rice vinegar, and toasted sesame oil come together in a glossy, sweet-savory glaze that clings to every piece of shrimp and vegetable. Tamari steps in where regular soy sauce would typically appear, making this completely wheat-free without any sacrifice in that deep, umami-rich flavor you expect from a great stir-fry. Broccoli florets and sliced red bell pepper add color and crunch, while fresh ginger and scallions give the whole dish a fragrant, aromatic backbone. The cornstarch in the sauce thickens everything beautifully as it hits the hot wok, so you get that restaurant-style coating without any flour-based thickeners. Serves four, and it comes together fast enough that the rice is barely done steaming by the time the stir-fry is ready to plate.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
For the sauce
- ¼ cup tamari
- ⅓ cup fresh orange juice (from about 1 large orange)
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ½ tsp red pepper flakes
For the stir-fry
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil, divided (such as avocado oil or canola oil)
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 tbsp fresh ginger, finely grated
- 3 scallions, white and light green parts only, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
- 2 scallion tops, dark green parts, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from the heat and let steam, covered, for 5 minutes before fluffing with a fork.
- 2
While the rice cooks, whisk together the tamari, orange juice, orange zest, honey, rice vinegar, toasted sesame oil, cornstarch, and red pepper flakes in a small bowl until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
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