Quick and Easy Veggie-Shrimp Stir Fry Recipe

As a nutritionist and food blogger, I am always on the lookout for delicious yet healthy recipes that everyone can enjoy. That’s why I am excited to share with you my latest creation: a gluten-free and dairy-free Stir Fried Veggie-Shrimp in Soy-Based Sauce recipe that is perfect for those who want to eat clean without sacrificing flavor.

This recipe is a quick and easy way to get your daily dose of vegetables and protein in one delicious meal. The colorful blend of fresh veggies, including broccoli florets, zucchini, green beans, onion, carrots, and red bell pepper, is cooked to a crisp-tender perfection along with succulent medium-sized shrimp. To top it all off, they are coated in a savory sauce made with gluten-free soy sauce tamari, rice wine vinegar, honey, mirin, fresh ginger, and garlic cloves.

If you are looking for a dish that is packed with flavor but doesn’t require any special cooking skills or hard-to-find ingredients, then this gluten-free Stir Fried Veggie-Shrimp in Soy-Based Sauce recipe is perfect for you. So let’s get started and cook up this delicious shrimp stir fry!

Why You’ll Love This Recipe

Stir Fried Veggie-Shrimp in Soy-Based Sauce (Gluten Free)
Stir Fried Veggie-Shrimp in Soy-Based Sauce (Gluten Free)

Have you been searching for a quick, easy and healthy weeknight dinner option? Look no further! I have just the recipe that is sure to satisfy your taste buds and leave you feeling guilt-free. This Stir Fried Veggie-Shrimp in Soy-Based Sauce will not only impress your family and friends with its mouth-watering flavors but also meet your dietary needs with its gluten-free and dairy-free ingredients.

This recipe is perfect for those busy nights when there’s not a lot of time or energy to create a complex meal. The prep time for this dish is minimal, and the cooking process is quick, making it a great choice for those weeknights when you’re looking for something simple yet satisfying.

What sets this recipe apart is the delicious sauce that combines soy sauce, rice vinegar, honey, fresh ginger, and garlic. Each ingredient adds a unique flavor profile, providing you with a taste sensation that is both sweet and savory. Not to mention, the Tabasco sauce adds just the right touch of heat to liven up the dish without being overpowering.

The crunchy vegetables like broccoli florets, zucchini, green beans, onion, carrots, and red bell pepper complement the shrimp perfectly, giving it an added texture that makes every bite more exciting. You can also switch up the veggies based on what’s in season or what you prefer.

If you want to add even more protein to your diet, then this dish can easily be made with tofu or chicken instead of shrimp. Additionally, using gluten-free Tamari soy sauce or coconut aminos ensures that those with gluten allergies or sensitivities can still enjoy this fantastic recipe.

In summary, this Stir Fried Veggie-Shrimp in Soy-Based Sauce is a fantastic dinner option that is perfect for those who are short on time but still want to provide their family with healthy and delicious food. With its combination of fresh ingredients and easy preparation process, you’ll surely want to add it to your weekly meal planning!

Ingredient List

 Get your wok ready for this scrumptious stir-fry!
Get your wok ready for this scrumptious stir-fry!

Here’s a list of fresh and healthy ingredients you’ll need to make this delicious Stir Fried Veggie-Shrimp in Soy-Based Sauce:

  • Olive oil: 1 tablespoon
  • Sesame oil: 2 tablespoons
  • Fresh ginger: 1 tablespoon, grated
  • Garlic cloves: 3, minced
  • Broccoli florets: 2 cups
  • Zucchini: 1 cup, sliced
  • Green beans: 1 cup, trimmed
  • Onion: 1 medium, sliced
  • Carrots: 2 medium, julienned
  • Red bell pepper: 1 medium, sliced
  • Medium shrimp: 2 cups
  • Soy sauce or tamari gluten-free soy sauce: ⅓ cup
  • Rice wine vinegar: 2 tbsp
  • Mirin: 2 tbsp
  • Honey brown sugar*: 2 tbsp
  • Water: 1/4 cup

Note: For gluten-free option, always choose gluten-free soy sauce or tamari. For a soy-free version, use Coconut Aminos as an alternative.

Make sure to have all these items in your pantry before starting the cooking process.

The Recipe How-To

 Say goodbye to takeout and hello to home-cooked goodness.
Say goodbye to takeout and hello to home-cooked goodness.

Now, let’s get to the best part of this recipe article: the stir fry how-to. This recipe is quick and easy, taking no more than 20 minutes from start to finish. Follow these steps to whip up a healthy, delicious gluten-free stir fry that will delight all your senses:


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups broccoli florets
  • 1 cup green beans, trimmed
  • 1 carrot, peeled and chopped
  • ½ red bell pepper, sliced into thin strips
  • 1 small onion, sliced lengthwise
  • 1 small zucchini, sliced into rounds


  1. In a small bowl, whisk together the sauce ingredients: ⅓ cup soy sauce tamari, ¼ cup mirin, 2 teaspoons honey, 1 tablespoon rice vinegar, 1 tablespoon of olive oil and a few drops of Tabasco sauce or chili paste if desired. Set aside.
  2. Season the cleaned shrimps with black pepper.
  3. Heat a large skillet over medium heat until hot. Add in 1 tablespoon of olive oil.
  4. Add the seasoned shrimp and stir-fry for about two minutes on each side until it turns pink and is just cooked through. Remove from the skillet and set aside.
  5. In the same skillet over medium-high heat, add sesame oil along with garlic and ginger; sauté for about a minute until fragrant.
  6. Add broccoli florets and cook for about five minutes until it becomes crisp-tender.
  7. Next add in green beans along with carrots and stir-fry it for another two to three minutes.
  8. Now, add sliced bell peppers and onions and sauté for about one minute until the vegetables become tender-crisp.
  9. Finally, add zucchini and sauté it with other veggies for another two minutes until it is just cooked but still has its crunchiness.
  10. Add the cooked shrimp back into the skillet and pour in the prepared stir fry sauce. Toss everything well.
  11. Continue to cook for approximately one to two minutes over medium heat, stirring occasionally until the sauce thickens a bit and coats all the ingredients nicely.
  12. Once done, remove from the heat.
  13. Serve hot with some fresh coriander leaves on top of each plate.

Enjoy your mouth-watering shrimp stir-fry with plenty of veggies to kick-start your day or to have it for a fulfilling dinner!

Substitutions and Variations

 The perfect combination of juicy shrimp and fresh veggies.
The perfect combination of juicy shrimp and fresh veggies.

Variety is the spice of life, and this recipe is no exception! One of the best aspects of stir fry dishes is that they are extremely versatile, so don’t be afraid to experiment with different ingredients depending on your preferences and dietary needs. Here are some suggestions to inspire you:

– Protein alternatives: If you’re not a seafood lover, feel free to substitute the shrimp with chicken, beef, sliced pork or tofu cubes.

– Veggies galore: The beauty of this recipe is that you can use any vegetables you like. Try snow peas, bok choy, mushrooms, bell peppers or even sweet potatoes for a fall-inspired dish!

– Gluten-free options: ensure all soy sauce used in the recipe is marked gluten-free soy sauce

– Soy-free options: Try coco aminos – it works as an amazing soy sauce substitute and adds a unique flavor profile to your dish.

– Add some heat: Spice up your meal with some Thai chili paste or Tabasco sauce to add some kick to your dish.

When it comes to substitutions and variations, there are countless possibilities available to satisfy every palate. Whether you’re looking for more protein, veggies or spice – get creative and make this dish truly your own!

Serving and Pairing

 A gluten-free dish that packs a punch with its rich soy-based sauce.
A gluten-free dish that packs a punch with its rich soy-based sauce.


This stir-fried veggie and shrimp recipe with soy-based sauce is a perfect weeknight meal that is both healthy and delicious. The dish is loaded with colorful veggies like zucchini, green beans, broccoli florets, onion, carrots, and red bell pepper along with succulent shrimp tossed in the rich soy and sesame sauce tamari.

To give it an extra kick, add some Tabasco sauce or chili paste to the mix. Serve it hot over steamed rice for a complete meal or pair it with quinoa or cauliflower rice for a gluten-free alternative. This recipe is incredibly versatile and pairs well with almost anything.

For those who prefer softer vegetables, you can blanch them in salted boiling water before adding them to the stir fry. Alternatively, you could also roast the vegetables in the oven beforehand to give them a charred flavor.

This stir-fry also pairs well with roasted Thai chili and garlic chicken or tofu for a vegetarian version. Another delicious pairing option is honey garlic chicken stir-fry if you want to switch up your protein choice.

Whether you’re hosting dinner parties, meal prepping for the week ahead, or simply craving a quick and tasty homemade meal, this easy shrimp stir-fry will be your go-to dish. Its savory flavors will impress everyone at the table while providing a healthy blend of veggies and lean protein for all to enjoy!

Make-Ahead, Storing and Reheating

 This recipe is as easy as it is satisfying.
This recipe is as easy as it is satisfying.

There’s no denying that leftovers can be a lifesaver on busy weeknights or when you need a quick lunch option. So, can this stir-fried shrimp and vegetable dish be made ahead of time? The answer is yes!

You can easily make this dish a day or two in advance by prepping all the stir-fry ingredients and storing them separately in the fridge. This way, when you’re ready to cook, it will only take a few minutes to put everything together.

If you have any leftovers from the meal, they can be stored in an airtight container for up to three days in the fridge. However, keep in mind that shrimp tends to get rubbery when reheated, so it’s best to avoid microwaving the dish. Instead, try reheating it on the stovetop with a tablespoon of olive oil or sesame oil.

A little tip: Incorporate more fresh ginger and garlic into your sauce before warming it up. It gives your dish an added burst of freshness and helps to mask any fishy smells that sometimes accompany reheated seafood.

Now, who doesn’t want a quick-and-easy lunch option or weeknight dinner plans at their fingertips? This healthy gluten-free and dairy-free stir fry is sure to delight the taste buds and leave you feeling full and satisfied.

Tips for Perfect Results

 A colorful and healthy meal that the whole family will love.
A colorful and healthy meal that the whole family will love.

Cooking and eating stir-fried veggie-shrimp in soy-based sauce is not only delicious but also healthy. Adding fresh ingredients like garlic cloves, broccoli florets, zucchini, green beans, onion, carrots, red bell pepper to our meals is essential to maintaining a balanced and nutritious diet. To ensure you have a fantastic dining experience and that your stir fry comes out perfectly every time, I’ve put together some indispensable tips for you to follow:

1. Don’t overcook the shrimp

When cooking shrimp for stir-fry dishes like this recipe, it is important not to overcook it. Overcooked shrimp can be rubbery and chewy, whereas perfectly cooked shrimp has a delicate texture to it. Cook the shrimp until it becomes pinkish and slightly translucent, which takes both practice and knowledge. Our recipe suggests medium-sized shrimp that would cook in about 2 minutes.

2. Use a large enough pan

Cooking your stir-fry with ample space in your wok or frying pan is as important as the particular shrimp you purchase– perhaps even more so! A smaller work means overcrowding the veggies and shrimp, which may cause uneven cooking, resulting in an unpleasant texture or flavor overall.

3. Cut all vegetables evenly

Cutting vegetables into even-sized pieces helps them cook evenly and simultaneously with minimal effort spent in arranging an equal cooking tempo between the vegetables and the shrimp. Plus, having bite-sized chunks of veggies makes the dish more visually appealing.

4. Whisk your sauce ingredients beforehand

Mix soy sauce (or tamari gluten-free soy sauce), honey (or brown sugar), rice vinegar (or wine vinegar), sesame oil in a small bowl; whisk until smooth to help achieve a tastier meal.

Follow these helpful tips to ensure your stir-fried veggie-shrimp dish looks beautiful and tastes outstanding each time you prepare it!

Bottom Line

In conclusion, this stir-fried veggie-shrimp in soy-based sauce recipe is a quick, easy, and healthy gluten-free option for your next dinner. With its rich flavors and textures, it’s sure to satisfy even the pickiest of eaters. Plus, with its versatility, you can easily substitute ingredients or switch up the protein for a variety of options. So, whether you’re in a rush or looking to impress guests at your next dinner party, this dish is a perfect choice.

Remember that cooking healthy food doesn’t mean sacrificing flavor or taste. This dish incorporates fresh and natural ingredients like vegetables and shrimp. By whisking together delicious sauces and spices like garlic, ginger, and soy sauce tamari, you can create an unforgettable meal that will leave everyone asking for more.

So don’t wait any longer! Grab your wok or frying pan and get ready to make this amazing shrimp stir-fry recipe for your family or friends. Trust me; they will love it! And if you’re looking to experiment with more gluten-free dishes, be sure to check out our other recipes for inspiration.

Thank you for reading, and I hope you enjoy this recipe as much as I do!

Stir Fried Veggie-Shrimp in Soy-Based Sauce (Gluten Free)

Stir Fried Veggie-Shrimp in Soy-Based Sauce (Gluten Free) Recipe

A very simple recipe. For a while I had a shrimp-craving, so I whipped up this super tasty and healthy recipe! The many vegetables bring out their delicious aroma and soak into the shrimp, giving the meal a delicate and unique taste. I like to put in a lot of ginger (I have the ginger fever), but that's just my personal taste. You can add or reduce vegetables to your liking. I reccomend not to add salt or sugar or any really strong spice. Leave it subtle. That way each vegetable can bring out the most of its delicacy. You can serve with rice, rice noodles or just eat it plain. Tastes best when served hot and fresh from the wok.
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Prep Time 15 mins
Cook Time 15 mins
Calories 228.2 kcal


Stir Fry Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 500 g medium shrimp, uncooked and peeled
  • 1 red bell pepper, sliced into 1 cm strips
  • 2 carrots, peeled, halved and sliced into 1 cm sticks
  • 1 medium onion, cut into wedges
  • 300 g green beans
  • 1 medium zucchini, halved and sliced into 1 cm sticks
  • 1 1/2 cups broccoli florets
  • 2 garlic cloves, peeled and cut into 3mm discs
  • 1 piece fresh ginger, minced (5 cm x 5cm cube)

Sauce ingredients

  • 3 tablespoons mirin
  • 1/4 cup gluten-free soy sauce
  • 1 teaspoon Tabasco sauce (optional)


  • 1. in a large wok, heat up the sesame and olive oil on medium-high heat. Be careful not to burn the oils. You can check if the oil is hot by drizzling a drop of water into the wok. If it's hot it'll sizzle.
  • 2. When the oils are hot add the vegetables, garlic and ginger. Stir fry untill the vegetables are slightly tender.
  • 3. When the vegetables are slightly tender, add the sauce ingredients and the shrimp to the vegetables. Continue stir frying untill the shrimp are pink and the vegetables are crisp-tender.
  • 4. Serve hot and fresh from the wok. The juices from the vegetables are delicious on rice or rice noodles. Enjoy!

Add Your Own Notes


Serving: 256gCalories: 228.2kcalCarbohydrates: 17.8gProtein: 20.8gFat: 8.7gSaturated Fat: 1.2gCholesterol: 157.5mgSodium: 815.8mgFiber: 4.5gSugar: 7.7g
Keyword < 30 Mins, Asian, Free Of..., From Scratch, Japanese, Lunch, One-Dish Meal, Stir-Fry, Thai, Vegetable, Weeknight
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