Gluten Free Ponzu Ginger Shrimp Stir Fry Recipe
Stir-fried meals are some of my favorite go-to weeknight dinners. The cooking process is so quick and the prep work is kind of relaxing. You chop all the veggies and separate them into bowls and get everything nice and neat in its place … then bam! … you go through the cooking process in a snap. And when the protein you use in your stir fry is one of the fastest cooking ones around – shrimp – it makes it that much easier.
This Gluten-Free Ponzu Ginger Shrimp Stir Fry is fast, flavorful, and full of veggies! I mean, how often does bok choy end up on your dinner plate? Probably not enough! It’s such an under-utilized veggie. What really makes this recipe pop, however, is the ponzu sauce (I use Marukan). A citrus-soy fusion, ponzu sauce is also under-utilized in many kitchens. I’ve met people who had no idea what ponzu sauce was (if you’re one of them, then let this recipe be your introduction to the deliciousness that is ponzu sauce).
OK, now let’s get cooking!
- ½ cup Marukan Ponzu Sauce
- 2 tablespoons grated fresh ginger
- 3 cloves garlic , minced
- ¼ teaspoon crushed red pepper flakes
- 1 pound medium shrimp , peeled and deveined, tails off
- 2 tablespoons vegetable oil
- 1 large bok choy , thinly sliced
- 1 red bell pepper , seeded, deveined, and thinly sliced
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 teaspoon sesame oil
- 2 green onions , chopped
- 1 tablespoon sesame seeds
- 4 cups cooked brown rice , for serving
- Sriracha sauce for serving , if desired
Combine the ponzu sauce, ginger, garlic, and red pepper flakes in a large bowl and whisk to combine. Add the shrimp and let marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Using a slotted spoon, remove half the shrimp from the marinade and put into the hot pan in an even layer. Cook the shrimp for 2 minutes, flip, and cook for another 2 minutes. Remove from the pan and place in a bowl. Add another tablespoon of oil and repeat with the rest of the shrimp.
Pour the marinade into the pan and bring to a boil, scraping the pan. Let boil until the marinade has reduced considerably and has a glaze-like consistency, about 3 minutes. Add the bok choy, bell pepper, carrots, and edamame. Cook, stirring for 2-3 minutes or until the bok choy has wilted and the vegetables are crisp-tender. Add the shrimp back to the pan along with the sesame oil and cook, stirring, until the shrimp are just heated and cooked through.
Garnish with the green onions and sesame seeds. Serve over rice with a drizzle of sriracha, if desired.
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