Quick Gluten-Free Shrimp Stir-Fry With Crisp Vegetables

Celiac.com 01/31/2026 - Shrimp stir-fries have long been a weeknight staple across many home kitchens because they cook quickly and pair well with crisp vegetables and bold aromatics. The technique itself traces back to the high-heat, fast-toss cooking methods popularized in Chinese cuisine, where small pieces of food are seared in a hot pan to lock in flavor while keeping vegetables bright and snappy. Over time, stir-frying traveled widely, becoming a flexible “use what you have” meal built around a simple pattern: protein, vegetables, and a sauce that hits salty, savory, and slightly sweet notes.

This gluten-free shrimp and vegetable stir-fry keeps that classic structure while swapping in gluten-free tamari for traditional soy sauce. The result is a dish that tastes like takeout in the best way—garlic and ginger forward, glossy sauce, tender shrimp—without the gluten worries. It is fast, colorful, and easy to adjust based on what is in your fridge.

Gluten-Free Shrimp and Vegetable Stir-Fry

Ingredients

• Shrimp: 1 pound large shrimp, peeled and deveined, patted dry
• Vegetables:
  • 2 medium carrots, sliced on a diagonal
  • 2 celery ribs, thinly sliced
  • 3 cups bok choy (about 1 large head), stems sliced and leaves roughly torn
  • 3 scallions, sliced (white and green parts separated)
• Aromatics:
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely grated
• Oil:
  • 2 tablespoons neutral high-heat oil (avocado, grapeseed, or canola), divided
  • 1 teaspoon toasted sesame oil (optional, for finishing)
• Sauce:
  • ¼ cup gluten-free tamari
  • 2 tablespoons chicken broth or water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon gluten-free cornstarch
  • ¼ teaspoon crushed red pepper flakes (optional)
• Optional finishing touches:
  • 1 tablespoon lime juice
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or basil leaves

Instructions

1. Mix the sauce. In a small bowl, whisk together gluten-free tamari, broth (or water), rice vinegar, honey (or brown sugar), cornstarch, and red pepper flakes (if using). Whisk well so the cornstarch fully dissolves. Set aside.
2. Prep the bok choy in two piles. Keep the stems and leaves separate. The stems need more time in the pan, while the leaves cook quickly.
3. Sear the shrimp. Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon of the neutral oil. Add shrimp in a single layer and cook about 1 minute per side, just until they turn pink and slightly firm. Transfer shrimp to a plate.
4. Stir-fry the crisp vegetables. Add the remaining 1 tablespoon of oil to the pan. Add carrots and celery and stir-fry for 2 to 3 minutes, keeping them moving so they do not scorch.
5. Add aromatics and bok choy stems. Stir in the garlic, ginger, and the white parts of the scallions. Cook for about 20 to 30 seconds, just until fragrant. Add bok choy stems and stir-fry for 1 to 2 minutes more.
6. Finish with bok choy leaves and sauce. Add bok choy leaves and stir to wilt, about 30 to 60 seconds. Whisk the sauce again (cornstarch settles), then pour it into the pan. Stir continuously for 30 to 90 seconds until the sauce turns glossy and lightly thickened.
7. Return shrimp and finish. Add the shrimp back to the pan and toss for 30 to 60 seconds, just until warmed through. Turn off the heat. If using, drizzle in toasted sesame oil and a squeeze of lime juice. Sprinkle with green scallions and sesame seeds.
8. Serve. Serve hot over steamed rice, cauliflower rice, or gluten-free rice noodles.

Tips for Best Results

• Keep the pan hot: Stir-frying works best when the skillet is fully heated before the food goes in.
• Do not overcook shrimp: Pull them early and return them at the end so they stay tender.
• Thick sauce control: If the sauce thickens too much, add 1 to 2 tablespoons of water and toss again.
• Confirm gluten-free: Use gluten-free tamari and double-check broth and cornstarch labeling if you are highly sensitive.

Celiac.com Sponsor (A12):
This shrimp and vegetable stir-fry is proof that gluten-free cooking does not have to be complicated to feel satisfying. With a hot pan, a quick sauce, and a few crunchy vegetables, you get a bright, savory dinner in minutes—one that is easy to customize and even better the next day. Keep this recipe in your rotation whenever you want something fast, colorful, and confidently gluten-free.