Gluten-Free Thai Shrimp Stir-Fry

Dive into the vibrant flavors of this Gluten-Free Thai Shrimp Stir-Fry, a quick and healthy meal that's perfect for busy weeknights! Bursting with juicy, tender shrimp, crisp zucchini, sweet red bell pepper, and crunchy snap peas, this one-skillet dish is a colorful celebration of fresh vegetables and bold Thai-inspired flavors. The aromatic sauce combines gluten-free soy sauce, tangy lime juice, savory fish sauce, and a touch of coconut sugar for the perfect balance of sweet, salty, and tangy notes, all elevated by the fragrant duo of garlic and ginger. Ready in just 30 minutes, this stir-fry is a versatile delight, perfect as a standalone dish or served over jasmine rice or gluten-free noodles. With its easy preparation and naturally gluten-free ingredients, it’s a flavorful crowd-pleaser that satisfies every palate!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 medium zucchini, thinly sliced
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 cup snap peas
• 0.5 cup fresh basil leaves
• 2 stalks green onions, sliced
• 3 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon fish sauce
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon coconut sugar
• 1 tablespoon sesame oil
• 2 tablespoons vegetable or avocado oil
• 0.5 teaspoon optional: crushed red pepper flakes

Directions

Step 1

Rinse and pat dry the shrimp with paper towels. Set aside.

Step 2

Prep the vegetables: thinly slice the zucchini, julienne the carrot, slice the bell pepper, and trim the snap peas if necessary. Set aside.

Step 3

In a small mixing bowl, combine the gluten-free soy sauce or tamari, fish sauce, lime juice, coconut sugar, and sesame oil. Stir well to make the sauce. Set aside.

Step 4

Heat 1 tablespoon of vegetable or avocado oil in a large skillet or wok over medium-high heat.

Step 5

Add the shrimp to the hot oil and stir-fry for 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.

Step 6

Add the remaining 1 tablespoon of oil to the skillet. Once hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, making sure not to burn.

Step 7

Add the zucchini, carrot, red bell pepper, and snap peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.

Step 8

Return the cooked shrimp to the skillet with the vegetables.

Step 9

Pour the prepared sauce over the shrimp and vegetables, tossing everything to evenly coat. Cook for an additional 1-2 minutes to heat through.

Step 10

Remove from heat and stir in fresh basil and sliced green onions. If desired, sprinkle with crushed red pepper flakes for added heat.

Step 11

Serve immediately. Enjoy on its own or over steamed jasmine rice or gluten-free noodles.

Nutrition Facts

Serving size	1210.3 grams (1210.3g)

Amount per serving	% Daily Value*
Calories	1078

Total Fat 44.80g	57%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 5.80g
Cholesterol 857mg	286%
Sodium 4528mg	197%
Total Carbohydrate 49.30g	18%
Dietary Fiber 12.20g	44%
Total Sugars 25.50g
Protein 125.50g	251%

Vitamin D 0IU	0%
Calcium 514mg	40%
Iron 8mg	44%
Potassium 2603mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 45.5%

Carbs: 17.9%