This Shrimp Stir Fry recipe is easy and simple, yet flavorful and full bodied. Most stir fry recipes have a long and intimidating list of specialty ingredients that you will never use again. This recipe uses few ingredients without compromising the flavor. Gluten-free, Soy-free and Dairy-free!
Stir fries are a great way to add pizzazz to your cooking. Stir-frying is a fast way to cook small pieces of food in a cast iron or wok. In addition to being quick and easy, stir-frying is also healthy and delicious.
The results of stir frying your favorite veggies and protein of choice (in this case shrimp), you get tender-crisp vegetables that retain more nutrients than if they were boiled and perfectly cooked, moist and flavorful meat or seafood.
At my house I make stir fries often, as it is our kids’ favorite!
This healthier version of shrimp stir fry is free of soy, gluten and dairy. Additionally, I worked on reducing the long list of specialty ingredients to a few basic and definitely necessary to reproduce the Asian flavors.
How to make a great stir fry
- Start by preparing all the ingredients ahead of time. Once you start sautéing, everything will cook really fast.
- Use a wok or cast iron pan
- Add aromatics such as garlic and ginger
- Stir the ingredients often
- Thicken the sauce for a glazed coating
Why cook stir fry in cast iron or a wok?
Both wok and cast iron skillets has numerous advantages over the frying pan. It distributes heat more evenly, requires less oil, adds a nice finish to the food and if you want to channel your inner chef and want to toss the veggies up in the air, using a wok will ensure that food tossed lands back in the pan and not on the stove.
What normally goes in a stir fry?
- Sugar snap peas.
- White or yellow onion.
- Bell peppers, any color.
- Green onion.
- Water chestnuts.
How to thicken the stir fry sauce?
Honey is my preferred method of thickening the sauce. But you can also try using cornstarch or regular flour. This will create a glossy finish to the sauce.
Regular flour can get lumpy if you’re not careful. My understanding is that cooking it with butter (making a roux) before adding it to the sauce prevents lumps from forming.
You can also simply reduce the sauce over heat to thicken it by evaporating some of its water.
If using honey to thicken the sauce, add a bit of salt to balance the sweetness.
What to serve with shrimp stir fry:
Instant Pot Quinoa Fried Rice this Asian style rice will complement the stir fry flavors
Carrot Brown Rice or this simple rice recipe
Fruit Salad for a refreshing dessert
If you make this Shrimp Stir Fry recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Shrimp Stir Fry
- 1 1/2 lb Shrimp, tail off, peeled and devained
- 2 cups broccoli florets
- 1/4 cup coconut aminos
- 2 tbsp roasted sesame oil, sub for olive oil
- 2 tbsp honey
- 2 tbsp hoisin sauce, (soy-free)
- 2 cloves garlic, pressed
- 1 tsp ginger, fresh or powder
- 1 pinch salt and fresh ground pepper
- In a large skillet heat sesame oil. Add broccoli, garlic and ginger and sauté for 2-3 minutes.
- Move the broccoli to the sides of the pan and in the center add honey and hoisin sauce. Stir to combine (1 minute)
- Add shrimp and coconut aminos. Give it a good stir to coat with sauce. Season with salt and pepper and let shrim sauté for 3-5 minutes or until shrimp is no longer translucent.
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