Sweet & Sour Shrimp (Grain & Gluten Free) | Chris Cooks

Asian food is tricky for a lot of food allergies, particularly grain & gluten. For example, sweet & sour sauce. Typically made with rice vinegar, thickened with corn starch, seasoned with soy sauce (which most often contains gluten). But with a few substitutions, this version hits all the highs without the dietary lows that can leave you feeling bleh.

Wok | Wok Spatula | spoon rest | Avocado Oil | Sconce

Our main substitutes are citrus and white wine vinegar in place of rice vinegar, potato starch in place of corn starch, and gluten-free Tamari in place of soy sauce (coconut aminos would work as well, just reduce the honey to compensate for the additional sweetness), and cauliflower rice in place of rice to serve it on. The ratios balance perfectly and create a legitimately delicious dish you could serve to anyone.

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Grain & Gluten Free Sweet & Sour Shrimp

An updated version of the classic, friendly to celiacs, plus grain & gluten intolerance.

Race: Hand Race

Kitchen: American, Asian

Ingredients

For the shrimp

  • 1 lbs. shrimp peeled, deveined, tails removed
  • 1/3 cup potato starch
  • 1 tsp garlic powder
  • 1 tsp salt

For the sauce

  • 2 orange
  • 2 files
  • 2 Tbsp Tamari gluten free
  • 1 Tbsp tomato paste
  • 2 Tbsp white wine vinegar
  • 1 1/2 tsp grated ginger
  • 1/4-1/3 cup honey to taste

For the stir fry

  • 1 red bell pepper cut into 1in pieces
  • 1 cup broccoli florets small parts
  • 1 1/2 cups sugar snap peas trimmed
  • 4 green onions chopped, whites and greens separated
  • 5 cloves garlic finely chopped
  • 1 1/2 cups pineapple chunks
  • 2 Tbsp avocado oil
  • 1 pinch salt

serve over

  • cauliflower rice steamed or sautéed

Instructions

Make the sauce

  • Zest one of the oranges and one of the limes. Then juice both oranges and both limes, and add the juice and zest to a bowl. Add the remaining sauce ingredients, whisk to combine and set aside.

Dredge the shrimp

  • In a bowl, mix together the potato starch, garlic powder and salt. Wash your shrimp and pat dry. Toss together the shrimp and starch mixture, and set aside.

Make the stir fry

  • Heat a wok or large sautéed pan on high heat. If you drop a couple drops of water into the pan and the droplets dance around instead of sizzling, then the pan is ready.

  • Add the avocado oil to the pan, immediately followed by the bell pepper, broccoli florets, sugar snap peas, and the white parts of the green onions. Season with a pinch of salt and toss to coat. Stir fry for 1-2 minutes, tossing frequently.

  • Add the garlic, shrimp, and pineapple, and toss. The potato starch may stick to the pan – that’s ok, just scrape and keep tossing for about 30-60 seconds.

  • Add the sauce and toss to coat. It should begin to thicken – if it gets too thick and pasty, add water 1/2 cup at a time until the right consistency is achieved. To finish, season with salt to desired taste.

  • Serve over steamed cauliflower rice, topped with the green parts of the green onions.

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