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 cornstarch, and seasoned with soy sauce (which most often contains gluten). But with a few substitutions, this sweet & sour shrimp recipe 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 cornstarch, 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.
Give it a try and let me know what you think in the comments.
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Sweet & Sour Shrimp (Grain & Gluten Free)
Ingredients:
For the shrimp
- 1 lb shrimp peeled, deveined, tails removed
- 1/3 cup potato starch
- 1 tsp garlic powder
- 1 tsp salt
For the sauce
- 2 oranges
- 2 limes
- 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 pieces
- 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
Directions:
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 sauté 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.
I would love to try this! What’s a good cauliflower rice you guys really like?
I find most are pretty close to the same.
Hi Chris! Wanted to thank you for your recipes. Normally, my husband isn’t as adventurous with food but he has loved every recipe I’ve made so far! I especially love that they’re GF and he doesn’t even know it! Keep them coming!