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

Units Scale

Orange Sauce

1/2 cup orange juice
1 1/2 teaspoons orange zest
1/3 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
1/2 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
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
1 Tablespoon refined coconut oil or avocado oil
3/4 cup chopped bell peppers, cut into 1/2-inch pieces
1 1/4 cups stringless sugar snap peas
4 cloves garlic, minced
2 teaspoons minced ginger
2 Tablespoons sliced green onions
1/4 cup cilantro leaves, packed
1/2 teaspoon sesame seeds

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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