Sesame Shrimp Stir-Fry (Gluten-Free + Paleo-Friendly)

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a gluten-free alternative.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be used as a thickening agent.

First, mix up your sauce. In a medium bowl or large glass measuring cup, whisk together 1/2 water, tamari, maple syrup, rice vinegar, toasted sesame oil, garlic, ginger, red pepper flakes, and sesame seeds.

In a small bowl, mix together cornstarch + 1 Tbsp. water until smooth. (This will make the slurry to thicken the sauce.)

Stir in the cornstarch slurry into your sesame sauce and whisk to combine. (The sauce should now look cloudy.)

Next, cook your shrimp. Heat oil in a large skillet over medium heat. Working in batches so you don't overcrowd the pan, add the shrimp to the pan and cook 60-90 seconds per side, or until the edges are pink and opaque and the center is just barely translucent. Remove the shrimp and set aside on a clean plate. Repeat this process with remaining shrimp, until all the shrimp are cooked.

Whisk the sauce one more time, then pour the sauce into the warm pan. Cook over medium heat, whisking constantly until the sauce bubbles and thickens.

When the sauce is thickened and glossy, return the cooked shrimp to the pan. Stir to coat with sauce and heat through 1-2 minutes. (This will ensure your shrimp finishes cooking.)

Garnish with any desired garnishes and serve with rice or cauliflower rice, and/or veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens