Gluten-Free Shrimp Stir-Fry with Tamari Sauce
By the Gluten Free Recipes team ·
This vibrant gluten-free stir-fry features succulent shrimp coated in a savory, umami-rich tamari sauce, perfectly complemented by tender-crisp vegetables. The dish offers a delightful balance of sweet, salty, and garlicky notes with a satisfying textural contrast.
At a glance: This hard dinner recipe yields 4 servings in about 55 minutes (10 min prep, 45 min cook). It uses 15 ingredients — including large shrimp, olive oil, garlic — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shrimp Stir-Fry with Tamari Sauce: When preparing this dinner recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. Commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Shrimp Stir-Fry with Tamari Sauce: This recipe is naturally gluten-free by using certified gluten-free tamari or coconut aminos and avoiding any gluten-containing grains or ingredients.
Ingredients
- 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
- 3 tbsp GF tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tbsp cornstarch or arrowroot starch
- 2 tbsp water
- 1 tsp sesame oil (optional, for finishing)
- Salt to taste salt
- Black pepper to taste black pepper
- Cooked rice or GF noodles for serving Cooked rice or GF noodles
Instructions
- 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
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
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
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
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
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
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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