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Craving a quick, flavor-packed easy dinner? This 15-minute hot honey shrimp and sausage gluten-free stir fry is the perfect balance of sweet, spicy, and savory! Tender shrimp and sausage are tossed in a rich hot honey glaze, with a hint of garlic and tangy Dijon mustard. This mouthwatering dish comes together in no time.
Why You'll Love This Easy Gluten-Free Stir Fry Recipe
With 3 kids, busy afternoons, and taxiing all over town, quick and easy recipes are at the top of my list this fall. I love a good stir fry. They're easy to make, packed with protein and veggies, and make a complete and balanced meal in a flash- as proven with these stir fry recipes: salmon stir fry, this beef and broccoli stir fry, and this sheet pan shrimp stir fry!
Ideal for busy weeknights, this hot honey shrimp and sausage stir fry packs a punch of bold flavors in every bite without sacrificing your precious time in the kitchen! You can serve it over cauliflower rice or white rice and enjoy a flavor-packed dinner that tastes like it took hours but is ready in mere minutes!
If you're looking for more Asian-inspired gluten-free recipes, try these Asian pork meatball bowls, this steak fried rice, or this pad pak.
Ingredient Notes
This easy weeknight dinner requires simple ingredients
- olive oil
- pre-cooked chicken sausages: I like Applegate chicken apple sausages. You can also use a spicy sausage or another flavor, but I like the sweet apple sausage combination with the spicy hot honey sauce.
- fresh shrimp: Peeled & deveined with the tails removed. If using frozen shrimp, make sure to thaw it first.
- broccoli florets: You can use a variety of veggies. I kept it simple with broccoli, but you can use a stir-fry mix with veggies such as bell peppers, carrots, snow peas or snap peas, onions, mushrooms, baby corn, etc.
- water
- sliced green onions
Hot Honey Garlic Sauce
- coconut aminos: Coconut aminos are a soy-free, gluten-free soy sauce alternative. It's slightly sweet with a milder saltiness compared to soy sauce. Feel free to use traditional soy sauce or Tamari sauce (gluten free!). instead.
- Dijon mustard
- Mike’s Hot Honey: Or your favorite brand of regular honey. Mike's Hot Honey is infused with chili peppers, combining sweetness with a touch of heat. It gives the sauce a sweet-spicy balance.
- garlic powder
- salt
- arrowroot powder: Arrowroot powder is a gluten-free thickener that helps give the sauce a silky texture. Sub cornstarch or tapioca starch if preferred.
- crushed red pepper flakes: Optional – delicious if you like extra heat!
Step-by-Step Instructions
Step 1: Combine the hot honey sauce ingredients in a small bowl or mason jar.
Step 2: Whisk to combine and set aside.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the chicken sausage in a single layer and cook for 2-3 minutes.
Step 4: Add the shrimp and stir for an additional 2-3 minutes until the sausages are cooked through and browned and the shrimp is cooked/no longer opaque. Remove from the pan and set aside.
Step 5: Add the broccoli and water to the pan and cover.
Step 6: Steam over medium-high heat for 3-4 minutes or until the broccoli is just fork-tender.
Step 7: Remove the lid and add the sausage and shrimp back in.
Step 8: Remove the lid and add the sausage and shrimp back in. Serve over white rice, brown rice, or cauliflower rice, and top with sliced green onions and sesame seeds if desired. Season with salt and black pepper to taste. Enjoy!
Expert Tips
- I kept it simple with broccoli, but you can use a stir-fry mix with fresh vegetables such as bell peppers, carrots, snow peas or snap peas, onions, mushrooms, baby corn, water chestnuts, bok choy, etc. This is also a good opportunity to use leftover veggies or clean out your produce drawer.
- I like Applegate chicken apple sausages. You can also use a spicy sausage or another flavor, but I like the sweet apple sausage combination with the spicy hot honey sauce.
- You can swap the chicken sausage and shrimp for regular chicken breasts or chicken thighs if desired- the hot honey sauce is seriously the most amazing sauce and quite versatile.
Serving Tips
Serve over white rice or cauliflower rice and top with sliced green onions and sesame seeds if desired-season with salt and black pepper to taste.
Storage Tips
Store leftover shrimp and sausage stir fry in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat over the stovetop and serve with a fresh batch of white rice, brown rice, or cauliflower rice.
Recipe FAQs
The spiciness of this recipe depends on how much hot honey or crushed red pepper flakes you use. If you're sensitive to spice, you can use less hot honey or use a blend of regular honey and hot honey, or regular honey and a dash of red pepper flakes. To make it hotter, add a little bit more red chili flakes to the hot honey.
Large shrimp are best because they cook quickly and hold their texture well. Smaller shrimp will work, but they are easier to overcook.
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More Shrimp and Sausage Recipes
Cajun Shrimp and Sausage Sheet Pan Dinner
Creamy Gluten Free Cajun Shrimp and Sausage Pasta
Quick & Easy Air Fryer Frozen Shrimp
Easy Air Fryer Italian Sausage
Gluten-Free Hot Honey Shrimp and Sausage Stir Fry Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 12 oz pre-cooked chicken sausages, I like Applegate chicken apple sausages – cut into ¼ inch rounds
- 1 lb peeled & deveined shrimp, tails removed and thawed if previously frozen
- 12 oz broccoli florets
- ⅓ cup water
- sliced green onions, for garnish
Hot Honey Sauce
- ½ cup coconut aminos
- 2 tsp dijon mustard
- 2 tsp Mike's Hot Honey, or regular honey
- 1 tsp garlic powder
- ½ tsp salt
- 1.5 tsp arrowroot powder
- crushed red pepper flakes, optional – delicious if you like extra heat!
Instructions
- Combine the hot honey sauce ingredients in a bowl and whisk to combine. Set aside.
- Heat the olive oil in a large skillet over medium high heat.
- Add in the chicken sausage in a single layer and cook for 2-3 minutes. Add the shrimp and stir for an additional 2-3 minutes until the sausages are cooked through and browned and the shrimp is cooked/no longer opaque.
- Remove both using a slotted spoon and set aside.
- Add the broccoli and water to the pan and cover. Steam over medium high heat for 3-4 minutes or until the broccoli is just fork tender. Remove the lid and add the sausage and shrimp back in.
- Turn the heat to medium low and pour the sauce into the pan. Stir for a few minutes until thickened.
- Serve over white rice or cauliflower rice and top with sliced green onions. Enjoy!
Notes
- I kept it simple with broccoli, but you can use a stir-fry mix with fresh vegetables such as bell peppers, carrots, snow peas or snap peas, onions, mushrooms, baby corn, water chestnuts, bok choy, etc. This is also a good opportunity to use leftover veggies or clean out your produce drawer.
- I like Applegate chicken apple sausages. You can also use a spicy sausage or another flavor, but I like the sweet apple sausage combination with the spicy hot honey sauce.
- You can swap the chicken sausage and shrimp for regular chicken breasts or chicken thighs if desired- the hot honey sauce is seriously the most amazing sauce and quite versatile.
- Store leftover shrimp and sausage stir fry in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat over the stovetop and serve with a fresh batch of white rice, brown rice, or cauliflower rice.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This worked exactly as written, and it was delicious!
My husband and I loved this! I will try again with chicken instead of shrimp. I also added in peppers and peas.. thanks for the suggestion and recipe!