Gluten-Free Shrimp Stir-Fry with Tamari Sauce

Ingredients

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• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups mixed stir-fry vegetables (broccoli florets, bell pepper strips, snap peas, carrots)
• 0.5 cup GF chicken or vegetable stock Shop
• 3 tbsp GF tamari or coconut aminos Shop
• 1 tbsp rice vinegar Shop
• 1 tbsp maple syrup or honey Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 2 tbsp water
• 1 tsp sesame oil (optional, for finishing) Shop
• Salt to taste salt
• Black pepper to taste black pepper
• Cooked rice or GF noodles for serving Cooked rice or GF noodles Shop

Instructions

1. 1 Pat the large shrimp dry with paper towels and season them generously with salt and black pepper. This ensures they develop a nice sear and don't stick to the pan. Set the seasoned shrimp aside for about 10 minutes while you prepare the other ingredients.
2. 2 In a small bowl, whisk together the GF chicken or vegetable stock, GF tamari, rice vinegar, and maple syrup until well combined. In a separate tiny bowl, mix the cornstarch or arrowroot starch with the 2 tablespoons of water to create a slurry; set this aside.
3. 3 Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat until it shimmers. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan, and cook for about 2-3 minutes per side, until they turn pink and opaque. Remove the cooked shrimp from the pan and set them aside.
4. 4 Add the remaining 1 tablespoon of olive oil to the same wok or skillet. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant, being careful not to burn them. Then, add the mixed stir-fry vegetables and cook for about 5-7 minutes, stirring frequently, until they are tender-crisp and vibrant in color.
5. 5 Pour the prepared sauce mixture into the wok with the vegetables. Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry. Continue to cook and stir for about 1-2 minutes, until the sauce thickens to a glossy consistency that coats the back of a spoon.
6. 6 Return the cooked shrimp to the wok with the thickened sauce and vegetables. Toss everything together for about 1 minute, just to heat the shrimp through and ensure they are well coated in the delicious sauce. If using, stir in the sesame oil for an extra layer of flavor. Serve immediately over hot cooked rice or your favorite gluten-free noodles.

Nutrition (per serving)

Tips & Notes

• Cut the vegetables by cooking time: broccoli florets small, bell pepper and snap peas larger. Start the broccoli first so everything finishes crisp-tender together.
• Mix the sauce and the slurry before you start cooking, as step 2 does. A stir-fry moves fast, and cornstarch settles, so stir the slurry again just before adding it.
• Serve over rice or noodles labeled gluten-free. Plain rice noodles are a good match; some noodle blends mix in other grains.

Common questions