This shrimp stir fry is simple to prepare yet surprisingly rich in flavor. Many stir-fry recipes call for a long list of specialty ingredients you might never use again; this version keeps the ingredient list short while delivering authentic Asian-inspired flavors. It’s also gluten-free, soy-free, and dairy-free.
I cook healthy stir-fries often on busy weeknights. They’re fast, nutritious, and versatile. If you enjoy this shrimp version, try my chicken stir-fry, salmon stir-fry, or beef stir-fry for other family favorites.
Stir-frying is a quick, high-heat cooking method that produces tender-crisp vegetables and perfectly cooked shrimp or meat. Because the cooking time is short, vegetables keep more of their texture and nutrients compared with longer methods like boiling or braising. This recipe highlights broccoli and shrimp in a light, glossy sauce made with pantry-friendly ingredients.
At my house, stir-fries are a regular dinner choice — they’re a great way to use fresh vegetables and lean protein in one pan. This soy-free, gluten-free version pares down specialty ingredients to essentials like coconut aminos, honey, and a savory hoisin alternative, allowing you to recreate Asian-inspired flavors without a long shopping list.
Prepare and measure all ingredients before you start, because stir-frying happens quickly. Use a wok or a heavy skillet, add aromatics like garlic and ginger, stir frequently, and finish by thickening the sauce slightly so it glazes the vegetables and shrimp.
Both a wok and a cast iron skillet distribute heat evenly and tolerate high temperatures needed for effective stir-frying. They help achieve a nice sear and allow you to cook with minimal oil while getting better texture and color on your ingredients.
Almost any firm vegetable and bite-sized protein work well. Typical choices include broccoli, bell peppers, carrots, mushrooms, snap peas, onions, scallions, and water chestnuts. Choose vegetables that cook at similar speeds or add them in stages.
Honey or a small slurry of cornstarch and water will thicken sauce and give it a glossy finish. If using honey, balance sweetness with a pinch of salt. If using flour, make a roux or ensure the flour is dissolved to avoid lumps. You can also reduce the sauce briefly over medium heat.
What to serve with shrimp stir fry
To round out the meal, serve this stir fry with a grain or a side that complements Asian flavors. Good choices include a simple fried quinoa or brown rice with garlic and grated carrot. A fresh fruit salad makes a light, refreshing dessert after the meal.
If you make this shrimp stir fry, leave a comment and share your rating — feedback helps refine recipes and I enjoy hearing how readers adapt dishes for their families.
Shrimp Stir Fry
Author: Silvia Dunnirvine
This Shrimp Stir Fry is quick, flavorful, and made with a short list of accessible ingredients. It’s gluten-free, soy-free, and dairy-free.
Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Servings: 4
Ingredients
- 1 1/2 lb shrimp, tail off, peeled and deveined
- 2 cups broccoli florets
- 1/4 cup coconut aminos
- 2 tbsp roasted sesame oil (or olive oil)
- 2 tbsp honey
- 2 tbsp soy-free hoisin sauce
- 2 cloves garlic, pressed or minced
- 1 tsp ginger, fresh or ground
- Pinch of salt and freshly ground black pepper
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli, garlic, and ginger and sauté for 2–3 minutes until the broccoli is bright and slightly tender but still crisp.
- Push the broccoli to the sides of the pan. In the center, add the honey and hoisin sauce and stir briefly to combine and warm the sauce, about 1 minute.
- Add the shrimp and coconut aminos, stirring to coat everything evenly. Season with a pinch of salt and pepper. Continue to sauté for 3–5 minutes, or until the shrimp turn opaque and are cooked through.
- Taste and adjust seasoning. If you prefer a thicker sauce, cook a bit longer to reduce it, or add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and stir until the sauce glosses the ingredients.
- Serve immediately with your choice of rice, quinoa, or noodles, and garnish with sliced green onions or sesame seeds if desired.
Nutrition (per serving)
Approximate values: Calories 289 kcal | Carbohydrates 19 g | Protein 36 g | Fat 8 g | Sodium and micronutrients will vary by ingredient brands.
Nutrition information is an approximation and should be used as a guideline only.
Keywords: Healthy stir fry, seafood stir fry, shrimp stir fry recipe, soy-free stir fry
Course: Dinner | Cuisine: Asian-inspired
