Oral Allergy Syndrome Friendly One-Pan Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Oral Allergy Syndrome Friendly One-Pan Shrimp Stir-Fry

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Ingredients

4 servings

For the sauce

¼ cup low-sodium soy sauce
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
½ tsp red pepper flakes (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red bell pepper in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red bell pepper, tap it and change its rating to Red.
2 cups broccoli florets
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
1 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tbsp fresh ginger, grated

For serving

3 scallions, thinly sliced
Omit this
This ingredient likely doesn’t work for the diet.
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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