Easy Gluten Free Shrimp Recipe with Garlic and Ginger
This delicious, easy, Gluten-Free Shrimp Recipe will be a favorite on repeat! The shrimp marinade is simple and deliciously crave-able, with lots of garlic, ginger, honey, and gluten-free soy sauce.
It’s great to have a flavorful recipe you can make quickly during the workweek. You can throw together the marinade and get the rice started. When you cook the shrimp, the saute comes together in 15 minutes. Also, this recipe is healthy with all the fresh broccoli and red peppers! Also, if you are on a gluten-free diet, as I am, it’s not as easy to find gluten-free take-out food. This recipe is so yummy and family-friendly!
Other Seafood Recipes You Might Enjoy!
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Recipe Ingredients
You’ll need the following ingredients to make this fantastic Honey Garlic Shrimp Recipe
- 2 tablespoons fresh garlic, minced
- 1 teaspoon ground ginger, or minced or grated fresh ginger
- 1/2 cup honey
- 1/4 cup gluten-free soy sauce (or substitute coconut aminos)
- 1pound shrimp, uncooked, medium size, shelled and deveined
- 1 and 1/2 cup broccoli florets
- ½ cup red bell pepper, chopped
Ingredient Notes
- We used Kikkoman Gluten-Free Soy Sauce available on Amazon
- You can use medium or large shrimp for this recipe!
How To Make Gluten-Free Shrimp Recipe with Honey, Garlic, and Ginger – Step by Step
- Prepare the sauce by combining the garlic, ginger, honey, and soy sauce in a small bowl. Stir to combine.
- Add the shrimp along with about ⅓ of the sauce in a gallon-sized ziplock bag, saving
the rest of the sauce for later. Zip up the plastic bag and shake to coat the shrimp in the
marinade, then let it marinate in the fridge for an hour. - Heat a cast iron skillet over medium heat. Add 2-3 tablespoons of the marinade
sauce, then add the broccoli and red bell peppers. Stir and cook for about 8 minutes, until
the veggies are fork-tender. - Remove the veggies from the skillet and set aside.
- Add the marinated shrimp to the pan, and discard the bag and the excess
marinade left in the bag (Do not pour the excess marinade into the pan).
Cook each shrimp on each side for about 1-2 minutes until golden. - Once the shrimp are all cooked, add back in the veggies. Toss together until all
combined and heated, scraping up any browned marinade bits from the pan’s bottom. - Serve on its own or over a bed of rice. Drizzle the remaining marinade sauce in the pan over the top and enjoy!
Tips
- Be careful not to overcook the shrimp. As soon as they are golden and no longer pink they are ready!
Storage and Reheating
Store the leftover shrimp recipe in an airtight container in the refrigerator for up to 3 days. Reheat over low heat in a saucepan or serve cold over salad.
Additions and Substitutions
You can use any vegetable you like. This recipe is lovely with sliced onions, mushrooms, or snap peas.
Frequently Asked Questions about Gluten-Free Shrimp Recipes
36 to 40 shrimp per pound for medium-sized shrimp.
I hope you loved this Honey Garlic Shrimp Recipe. If you make it, we will always appreciate your review!
PrintEasy Gluten Free Shrimp Recipe with Garlic and Broccoli
This delicious, easy, Gluten-Free Shrimp Recipe will be a favorite on repeat! The shrimp marinade is simple and deliciously crave-able, with lots of garlic, ginger, honey, and gluten-free soy sauce.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Anti-inflammatory Diet
- Diet: Gluten Free
Ingredients
- 2 tablespoons fresh garlic, minced
- 1 teaspoon ground ginger, or minced or grated fresh ginger
- 1/2 cup honey
- 1/4 cup soy sauce (gluten-free)
- 1 pound shrimp, uncooked, medium size, shelled and deveined
- 1 and 1/2 cup broccoli florets
- 1/2 cup red bell pepper, chopped
Instructions
- Prepare the sauce by combining the garlic, ginger, honey, and soy sauce in a small bowl. Stir to combine.
- Add the shrimp and about ⅓ of the sauce in a gallon-sized ziplock bag, saving
the rest for later. Zip up the plastic bag and shake to coat the shrimp in the
marinade, then let it marinate in the fridge for an hour. - Heat a cast iron skillet over medium heat. Add 2-3 tablespoons of the marinade
sauce, broccoli, and bell peppers. Stir and cook for about 8 minutes, until the veggies are fork-tender.
- Remove the veggies from the skillet and set aside.
- Add the marinated shrimp to the pan, and discard the bag and the excess
marinade left in the bag (Do not pour the excess marinade into the pan).
Cook each shrimp on each side for about 1-2 minutes until golden and curled. - Once the shrimp are all cooked, add back in the veggies. Toss together until all
combined and heated, scraping up any browned marinade bits from the pan’s bottom. - Serve on its own or over a bed of rice. Drizzle the remaining marinade sauce in the pan over the top and enjoy!
Notes
Store leftover shrimp and veggies in an airtight container for up to 3 days. Reheat over low heat.
My wife made this recipe the other night and it was better than any restaurant food! I’m not a big fan of seafood but this meal blew me away!
Thank you so much! Glad you enjoyed it!