Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Gluten-free Sesame Shrimp Stir-Fry

    Reviewed and edited by a celiac disease expert.

      Shrimp, sesame oil, spices and and vegetables make a great stir-fry meal.


    Caption: Shrimp and vegetables make a great stir-fry meal. Photo: CC--Mike Mozart

    Celiac.com 05/23/2017 - Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal.

    Ingredients:

    • 2 cups water
    • 1 cup uncooked white rice
    • 1 pound medium shrimp, peeled and deveined
    • ¼ teaspoon ground ginger
    • ¼ teaspoon cayenne pepper
    • 2 cloves garlic, minced
    • 1 tablespoon sesame seeds
    • ¼ teaspoon ground black pepper
    • 2 tablespoons sesame oil
    • 1 red bell pepper, sliced into thin strips
    • 3 green onions, sliced
    • 3 tablespoons gluten-free teriyaki sauce
    • ½ pound sugar snap peas
    • 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces
    • 2-3 stalks of asparagus, cut to bite sized pieces
    • â…› cup cornstarch
    • ¾ cup chicken broth
    • ¼ teaspoon salt

    Directions:
    Prepare rice according to directions.

    In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper.

    Allow to marinate for about an hour, and up to 8 hours, in the refrigerator.

    Heat sesame oil in a large wok or skillet.

    Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft.

    Add teriyaki sauce.

    Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque.

    Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils.

    Season to taste with salt.

    Serve over rice.


    User Feedback

    Recommended Comments

    In Asian cooking, sesame oil is a *FINISHING INGREDIENT*, not a fry-oil. (Literally, you add about 3 drops to the wok just before plating.) Also, "serve with rice" is not the same as "serve over rice". The Chinese tradition is to serve the rice on the side, so that the "stickiness" of the rice is not ruined by the addition of sauce--therefore the rice can still be easily eaten with chopsticks. The use of teriyaki sauce (in addition to the other ingredients) shows that this recipe is pretty much Japanese-American fusion. When will a Celiac[dot]com writer be focusing on authentic Sichuan-style cuisine? Because it really lends itself well to the gluten-free paradigm!

    Share this comment


    Link to comment
    Share on other sites

    Most teriyaki sauce is not gluten free (because it contains soy sauce). You might want to specify gluten-free teriyaki sauce in this recipe, so new celiacs won't assume just any teriyaki sauce is okay.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

×
×
  • Create New...