This gluten-free Orange Shrimp Stir Fry is quick, easy, and full of protein! Made in a single skillet or wok, it’s ready in less than 20 minutes and even better than takeout.
We Love stir Fry
Who doesn’t love a good stir-fry recipe? They’re always a lifesaver on busy nights when you need a quick meal the whole family will eat. And this orange shrimp stir fry is one of our favorites!
Plump shrimp combined with bell peppers and sugar snap peas. Tossed with a sticky orange sauce, it’s sweet, savory, and made with just a hint of heat. Made with minimal prep time, it has a total time of less than 20 minutes!
Serve it over a bed of steamed rice, cauliflower rice, or fried rice, and everyone will be coming back for seconds and thirds!
Ingredients and Substitutions
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the bottom for the complete details and full nutrition facts!
Orange Sauce
- Orange Juice and Zest – You’ll need whole oranges to create the base of flavor for the sauce.
- Chicken Stock – Use store-bought or homemade chicken stock. Vegetable stock will also work.
- Tamari – This adds extra depth and a salty taste without the need for soy sauce. You can substitute coconut aminos if preferred.
Note: Jessica’s original recipe uses traditional soy sauce. However, we swap it out with either tamari or coconut aminos to keep this version allergy-friendly. Both work great! Use low-sodium varieties if needed.
- Honey – Adds the perfect touch of sweetness and creates a sticky consistency so the sauce clings to the shrimp and veggies.
- Lemon Juice – Freshly squeezed is best! Rice wine vinegar will also work.
- Red Chili Flakes (Red Pepper Flakes) – Adjust to taste.
- Cornstarch – Thickens the sauce. Arrowroot starch will also work.
Stir Fry
- Large Shrimp – Use large shrimp (16/20 count) that are peeled and deveined.
- Sesame Oil – This adds a subtle nutty taste. A little goes a long way!
- Refined Coconut Oil – This cooks the shrimp and sautés the veggies. Avocado oil will also work.
Note: The original recipe calls for vegetable oil. However, we opt for refined avocado oil or coconut oil to reduce the presence of inflammation-causing free radicals.
- Veggies – Chopped yellow, orange, or red bell peppers and stringless sugar snap peas add color, bulk, and nutrients to the dish.
- Garlic and Ginger – Look for fresh garlic cloves and fresh ginger. When combined, these add a sweet, tangy, punchy taste to the orange garlic shrimp.
- Garnish – Top your orange shrimp recipe with green onions, cilantro, and sesame seeds for bright herbaceous flavor with subtle nuttiness and a slight crunch.
How to Make Orange Shrimp Stir Fry
- Prepare the orange sauce. Whisk the orange juice, orange zest, chicken stock, tamari, honey, lemon juice, red chili flakes, and cornstarch in a medium bowl. Set it aside.
- Prepare the shrimp. Pat the shrimp down between two paper towels, removing as much moisture as possible. Then, add it to a bowl along with salt, pepper, and sesame oil.
- Cook the shrimp. Heat a wok or a large skillet over high heat. Add the oil, and heat just until it is beginning to smoke. Add the shrimp in a single layer, and cook for one minute. Then, flip, and continue to cook until pink. Transfer the shrimp to a plate.
- Cook the veggies. Add the bell peppers and sugar snap peas to the wok, spreading them out in a single layer. Cook for one minute without moving. Then, stir the vegetables, and cook until lightly browned and crisp. Add the garlic and ginger to the pan, and stir fry just until fragrant.
- Add the sauce. Whisk the orange sauce. Then, slowly add it to the pan, stirring continuously. Allow the sauce to boil and thicken, stirring continuously.
- Combine. Add the shrimp back to the pan, and toss it with the sauce. Allow them to warm through, and season with salt and pepper to taste.
- Garnish. Top your orange shrimp stir fry with green onions, cilantro, and sesame seeds, and enjoy!
Flavor Variations
One of the best things about stir fry recipes is that they’re so versatile! Feel free to mix and match different ingredients to suit your needs.
- Sauce – Swap the orange sauce with any homemade or store-bought sauce you like best. Stir-fry sauce, teriyaki sauce, or sweet and sour sauce all taste great.
- Protein – Replace the shrimp with chicken or thinly sliced beef. Just adjust the cooking times, and add more oil as needed.
- Veggies – Add to or swap out the veggies with options like onions, broccoli, mushrooms, or carrots.
How to Store and Reheat
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat your orange shrimp in a skillet over medium heat. You can also warm it in the microwave, but the shrimp are likely to become rubbery!
More of Our Favorite
Gluten-Free Shrimp Recipes
Orange Shrimp Stir Fry Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Skip the takeout, and make this sweet and spicy gluten-free easy orange shrimp stir fry recipe in one pan less than 20 minutes instead!
Ingredients
Orange Sauce
- ½ cup orange juice
- 1 ½ teaspoons orange zest
- ⅓ cup unsalted chicken stock
- 2 Tablespoons tamari (gluten-free soy sauce) or coconut aminos for soy-free version
- 2–3 Tablespoons honey
- 2 teaspoons lemon juice or rice wine vinegar
- ½ teaspoon red chili flakes, optional
- 2 teaspoons cornstarch or arrowroot starch
Shrimp Stir Fry
- 1 lb large shrimp (16/20 count size), peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon sesame oil
- 1 Tablespoon refined coconut oil or avocado oil
- ¾ cup chopped bell peppers, cut into ½-inch pieces
- 1 ¼ cups stringless sugar snap peas
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 Tablespoons sliced green onions
- ¼ cup cilantro leaves, packed
- ½ teaspoon sesame seeds
Instructions
- To make the sauce, whisk together the orange juice, orange zest, chicken stock, tamari sauce, honey, lemon juice, red chili flakes (if using) and cornstarch in a medium-size bowl. Set the sauce aside.
- Prepare the shrimp by patting it dry between two paper towels to remove as much moisture as possible. In a medium-size bowl, combine the shrimp, salt, pepper and sesame oil.
- Cooking the shrimp and vegetables in a single layer and at separate times allows for maximum browning. Heat a wok or 12-inch skillet over high heat. Add the oil and heat until just beginning to smoke. Add the shrimp to the pan in a single layer and cook for 1 minute. Flip the shrimp over and cook until pink, about 1 minute. Transfer the cooked shrimp to a clean plate.
- Add the bell peppers and sugar snap peas to the wok in a single layer and allow to cook for 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp, about 30 seconds. Add the garlic and ginger to the pan, and stir-fry until fragrant, about 30 seconds.
- Whisk the orange sauce and then gradually add it to the side of the pan, stirring the sauce continuously as it gathers in the bottom of the pan. Allow the sauce to boil for 1 to 2 minutes, stirring continuously, until the sauce is thickened. Add the shrimp to the pan and allow to warm, 1 minute. Season the shrimp and vegetables with salt and pepper to taste.
- Serve the shrimp and vegetables garnished with green onions, cilantro and sesame seeds.
- Store in an airtight container in the fridge for up to 3 days.
Notes
Adapted with permission from Easy Culinary Science for Better Cooking.
Prep Tips – The original recipe uses traditional soy sauce, but in order to keep our recipes allergy-friendly, we swapped the soy sauce for tamari or coconut aminos. Both work great! Use low sodium if needed.
Storage Tips – Place the stir fry in an airtight container or freezer bag in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: dinner
- Method: stove top
- Cuisine: Asian
Nutrition
- Calories: 210
- Sugar: 13.8 g
- Sodium: 650 mg
- Fat: 4.5 g
- Saturated Fat: 2.4 g
- Trans Fat: 0
- Carbohydrates: 18.6 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 182 mg
Loved this!
So glad you liked it Jessica! It’s one of our favorites too.
So good! Such fresh flavors, this is going into our rotation!
wow, that’s great. i really like this dish, thank you for sharing the way, i will try the way you share it.
Thank you for your nice comment on my blog!
You have shared such a nice recipe by which anyone can prepare such a nice dishes. As I have gone through your post your recipe post seems to hygienic and good for health.
That sauce though… on point!
So excited about that orange sauce! This looks amazing 🙂
The orange sauce is amazing ?
Ps let me know if you try it!
Looks and sounds amazing!!
Oh my soul sista, you always make everything look so stunning, irresistible and colorful! I’m so happy that we could venture through our cookbook journeys together, I would not have survived without you! Thank you so much for taking the time to make this recipe and support the launch. You inspire me by your creations, so lucky to be your peer but mostly your friend. Love you to pieces!
I’m so glad we could journey together on our cookbook creations! Yours is truly beautiful and I am so so proud! Honored to share it my. Friend
Oh my my it looks delicious and I love that colour!
I love the use of such fresh flavors!
Love everything about this – so much flavor and so fresh!
thanks friend
The pops of color in this dish are so vibrant! Just beautiful!
right?! so gorgeous!