Gluten Free Honey Garlic Shrimp Recipe
This 20-minute gluten free shrimp is the ultimate weeknight dinner. It’s sweet, savory, and full of bold flavor with just the right kick of garlic and ginger. Tender shrimp are quickly marinated, then seared in a hot skillet and tossed in a sticky honey-soy glaze with a splash of lime. Serve it over rice with steamed broccoli for an easy, satisfying meal that’s faster than takeout.
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If you’re gluten free, it can be tricky to find a flavor packed shrimp recipe, but this gluten free shrimp is off the charts. It comes together in 20 minutes for a super quick dinner that’s so so good!
A simple marinade comes together quickly and since little shrimps are so small and delicate, you only need to marinate for 15 minutes – just enough time to prepare your sides.
White rice and broccoli are all star sides here, but cauliflower rice, stir fry veggies, ramen noodles, or a light side salad are all delicious. You do you because you know best.
This quick gluten free shrimp dinner delivers bold, takeout-style flavor without gluten or nightshades, like all recipes on this site.
Why You’re Going to Love This Recipe
- Ready so fast! All you need is 20 minutes.
- Honey, garlic, ginger and tamari make the best salty, sweet, spicy flavor without nightshades or gluten.
- Simple ingredients, but tons of bold flavor.
Ingredient Notes
Low Sodium Tamari – You want to use low sodium or reduced sodium tamari. If you use regular, it will be much too salty. I prefer San-J brand. If you aren’t gluten free, you can use reduced sodium soy sauce.
Shrimp – Use large size uncooked, peeled shrimp. Frozen is fine. You’ll just thaw it completely before using. I love these Gulf shrimp from ButcherBox.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Honey Garlic Shrimp
In a small bowl, whisk together honey, tamari, garlic, and ginger. Pour ⅓ of the marinade into a medium bowl and add the shrimp. Toss to coat, cover, and marinate for 15–20 minutes (no longer than 30 minutes). Reserve the remaining marinade for cooking.
Heat a medium skillet over medium-high heat and add olive oil. When hot, add the shrimp in a single layer, discarding the used marinade. Cook 45–60 seconds, then flip.
Pour the reserved marinade into the skillet. Continue cooking for about 2 minutes, until the shrimp are opaque and pink and the sauce has slightly thickened.
Squeeze lime juice over the shrimp, remove from heat, and serve with green onions, rice, and broccoli if desired.
Jen’s Recipe Tips
- Using regular (not reduced sodium) tamari will make the dish overly salty.
- Don’t overcrowd the skillet with shrimp. Cook shrimp in two batches if needed, then return the first batch to the skillet when adding the sauce.
- Shrimp cooks quickly! Have your sides and garnishes ready before you start cooking.
- If using precooked shrimp, skip marinating. Simmer the marinade for 2 minutes, then add the cooked shrimp and warm through for 1–2 minutes.
- Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but shrimp may toughen when reheated.
Serving Suggestions
This shrimp is so good piled over fluffy white rice with a side of veggies. I like to mix it all up in one bowl and top with sliced green onions.
Broccoli is my favorite vegetable to have with it, but cauliflower, a mix of stir fry vegetables, or even a side salad with a light dressing are great options.
I’ll save leftovers and enjoy them cold over salad with a citrus vinaigrette. The shrimp isn’t as tender, but it’s just as tasty.
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Gluten Free Honey Garlic Shrimp
Ingredients
Marinade
- ½ cup honey
- ⅓ cup reduced sodium tamari
- 4 cloves garlic minced
- 1¼ teaspoons ginger paste or fresh grated ginger
Shrimp
- 1 pound large shrimp uncooked, thawed (if frozen), peeled
- 1 tablespoon olive oil avocado oil, or other oil for sauteing
- ½ lime juice
Optional Garnishes & Sides
- sliced green onions
- steamed rice and broccoli
Instructions
- In a small bowl, whisk together honey, tamari, garlic, and ginger. Pour ⅓ of the marinade into a medium bowl and add the shrimp. Toss to coat, cover, and marinate for 15–20 minutes (no longer than 30 minutes). Reserve the remaining marinade for cooking.
- Heat a medium skillet over medium-high heat and add olive oil. When hot, add the shrimp in a single layer, discarding the used marinade. Cook 45–60 seconds, then flip.
- Pour the reserved marinade into the skillet. Continue cooking for about 2 minutes, until the shrimp are opaque and pink and the sauce has slightly thickened.
- Squeeze lime juice over the shrimp, remove from heat, and serve with green onions, rice, and broccoli if desired.
Notes
- Using regular (not reduced sodium) tamari will make the dish overly salty.
- Don’t overcrowd the skillet. Cook shrimp in two batches if needed, then return the first batch to the skillet when adding the sauce.
- Shrimp cooks quickly! Have your sides and garnishes ready before you start cooking.
- If using precooked shrimp, skip marinating. Simmer the marinade for 2 minutes, then add the cooked shrimp and warm through for 1–2 minutes.
- Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but shrimp may toughen when reheated.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
