Red Meat Allergy Friendly Shrimp Stir-Fry with Ginger & Scallion
Total time27 min
Prep time15 min
Cook time12 min
4.9(23)
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
For the stir-fry
- 1 ½ lb large shrimp, peeled and deveined
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp garlic-infused oil, divided
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium red bell pepper, thinly sliced
- 2 cups baby bok choy, halved lengthwise
- 6 scallions, green tops only, cut into 1-inch pieces
For serving
- 1 tsp sesame seeds (optional)
- cooked white rice or rice noodles, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
- 2
Pat the shrimp dry with paper towels and season with the salt and black pepper.
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