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Easy Teriyaki Shrimp Stir Fry (Paleo, Gluten-Free)

Not only is this teritaki shrimp stir fry paleo, gluten free and easy to make, but it is packed with protein, veggies and bone-broth for amazing flavor.

Easy Teriyaki Shrimp Stir Fry (Paleo, Gluten-Free)

Recipe and photo by Bonafide Provisions


  • 1 1/4 lbs large shrimp, peeled and deveined
  • 3 cups of vegetables (we used snow peas)
  • Salt and pepper to taste
  • 1 tbsp coconut oil
  • Optional garnishes: sliced green onions and sesame seeds
  • ¼ cup coconut aminos
  • ½ cup Bonafide Provisions chicken bone broth
  • 3 tbsp coconut or date sugar
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tbsp of honey
  • 1 tsp toasted sesame oil
  • 1 tbsp + 1 tsp arrowroot powder
Prep time
5 minutes
Cook time
15 minutes


  1. For the sauce: Place the coconut aminos, broth, sugar, garlic, ginger, honey and sesame oil in a small pot over medium-high heat.
  2. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
  3. Mix the arrowroot powder with 2 tablespoons of broth until dissolved. Add the arrowroot mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
  4. For the stir fry: Heat 1 teaspoon coconut oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
  5. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of broth and cook, until broth has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
  6. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
  7. Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3
  8. Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium-high heat until warmed through.
  9. Garnish with sesame seeds and sliced green onions if desired.