Easy 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
Units
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- 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.