Gluten Free One-Pan Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Plump shrimp go sear-side down in a screaming-hot pan until they turn opaque and pink, then get tossed with crisp-tender broccoli, bell pepper, and zucchini in a glossy, garlic-ginger sauce that clings to every bite. Fresh ginger and minced garlic bloom fast over high heat, building that unmistakable stir-fry aroma before the shrimp even hit the pan. A touch of honey balances the savory depth of the sauce, while a sprinkle of scallions and sesame seeds finishes it with color and crunch. The whole thing comes together in one skillet with minimal cleanup, making it an easy weeknight dinner that still feels restaurant-worthy. This one is a great fit for a gluten free table, and it spoons beautifully over rice for a complete meal.

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Ingredients

4 servings

For the sauce

¼ cup low-sodium soy sauce
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.
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2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
½ tsp red pepper flakes (optional)

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails on or off
2 tbsp vegetable oil, divided
1 red bell pepper, thinly sliced
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced
1 tbsp fresh ginger, grated

For serving

3 scallions, thinly sliced
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
2
Heat 1 tbsp of the vegetable oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the broccoli florets and bell pepper and cook, stirring every 30 seconds, for 3 to 4 minutes, until the broccoli is bright green and just tender at the stem with a slight bite. Add the zucchini and cook for 1 to 2 minutes more, until the edges are just softened. Transfer the vegetables to a plate.

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