Shrimp Stir Fry | Naturally Gluten-Free & Dairy-Free
The Wrote Oat
September 10, 2024
Hello and happy Tuesday! I recently made a quick and easy weeknight dinner from food I got on sale and wanted to share with you! This recipe is versatile and can be made with what you already have on hand. The main ingredients are items I usually keep stocked in the fridge/freezer. Happy cooking!
No Reviews
Ingredients
Adjust Servings
| 1 lb deveined and peeled shrimp | |
| 1 lb stir fry veggies (broccoli, carrots, snow peas, etc) | |
| 1 cup cooked rice | |
| 1 Tbsp avocado oil | |
| 1-2 Tbsp garlic cloves, minced | |
| 1/4 cup soy sauce or coconut aminos Make sure it's gluten-free | |
| 3-4 Tbsp honey | |
| 2 Tbsp cornstarch or arrowroot powder | |
| 1 Tbsp ginger paste | |
| 2-3 tsp crushed red pepper |
Directions
1.
Prepare the Sauce
In a small bowl, whisk the soy sauce, honey, and cornstarch together until smooth. Set aside.
Mark as complete
2.
Cook the Shrimp
Into a large skillet, cook the shrimp. If it was frozen be sure to thaw it and dump out the water so that the stir fry doesn't have too much water in it. Once the shrimp is cooked, set it aside in a bowl.
If your shrimp is already cooked, skip this step.
Mark as complete
3.
Heat the Veggies
Into the now empty skillet, add the avocado oil and the veggies. Cook/sauté the veggies only a couple minutes. You don't want them to become over-cooked and limp.
Mark as complete
4.
Add Remaining Ingredients
Into the skillet with the veggies, add the rice, shrimp, ginger, and crushed red pepper and stir to combine. Allow everything to heat and then reduce the heat to low. Add the sauce and stir to coat everything and the sauce thickens. Remove from heat and serve.
Mark as complete
Leave a Reply