Gluten Free Shrimp and Broccoli Stir-Fry
Plump, juicy shrimp and crisp-tender broccoli florets come together in a glossy, savory sauce that tastes like your favorite takeout — only better, because you made it at home in about 30 minutes. The sauce is built on tamari and a certified gluten-free oyster sauce, so every drop of that umami-rich coating is safe to enjoy without second-guessing the label. Fresh ginger and garlic hit the hot wok just long enough to turn fragrant and golden, giving the whole dish that irresistible depth you usually only get at a restaurant. Cornstarch does double duty here — it helps the shrimp develop a light sear and thickens the sauce into something beautifully glossy that clings to every piece. Cooking the broccoli and shrimp separately before tossing them back in means nothing gets overcooked or rubbery, which is the real secret to a stir-fry that looks and tastes professional. Served over fluffy jasmine rice with a scatter of scallions and sesame seeds, this is a weeknight dinner that genuinely earns a spot in the regular rotation. It makes four generous servings, so there's a good chance you'll have leftovers — and they reheat like a dream.
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Learn more →Ingredients
4 servings
For the shrimp
- 1½ lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp tamari
- 1 tsp cornstarch
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce (gluten free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- ¼ cup water
For the stir-fry
- 1 lb broccoli florets (about 4 cups)
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
For serving
- 2 cups jasmine rice, cooked, for serving
- 2 scallions, thinly sliced, for serving (optional)
- 1 tsp sesame seeds, for serving (optional)
Instructions
- 1
In a medium bowl, toss the shrimp with 1 tbsp tamari and 1 tsp cornstarch until evenly coated. Set aside to marinate for 10 minutes while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the 3 tbsp tamari, gluten free oyster sauce, rice vinegar, sesame oil, sugar, 1 tsp cornstarch, and water until smooth. Set the sauce aside.
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