About this recipe

A quick and colorful gluten-free shrimp stir fry loaded with crisp vegetables in a savory, garlicky sauce. Ready in under 30 minutes, this family-friendly weeknight dinner is naturally gluten-free when made with tamari, and packed with bold umami flavor.

Instructions

1. 1

   In a small mixing bowl, whisk together the tamari, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.

2. 2

   Pat the large shrimp peeled and deveined, tails on or off dry with paper towel — this helps them sear rather than steam. Heat 1 tablespoon of avocado oil in a wok or large skillet over ^[high heat] until shimmering. Add the large shrimp peeled and deveined, tails on or off in a single layer and cook undisturbed for 1–1.5 minutes per side until pink and just opaque. Transfer to a plate and set aside.

3. 3

   Add the remaining 1 tablespoon of oil to the same wok over ^[high heat]. Add the broccoli florets first and stir-fry for 2 minutes. Add the red bell pepper and zucchini and continue stir-frying for another 2–3 minutes until the vegetables are crisp-tender with a little char. Add the garlic and ginger and cook, stirring constantly, for 30–60 seconds until fragrant.

4. 4

   Return the cooked large shrimp peeled and deveined, tails on or off to the wok. Pour the sauce over everything and toss to coat. Cook for 1–2 minutes, stirring, until the sauce thickens and coats the large shrimp peeled and deveined, tails on or off and vegetables evenly. Remove from heat, garnish with sesame seeds and sliced green onions, and serve immediately over steamed rice or rice noodles.