Gluten-Free Hot Honey Shrimp and Sausage Stir Fry Recipe

shrimp and sausage stir fry with hot honey sauce in a yellow Staub skillet

5 from 2 votes

Gluten-Free Hot Honey Shrimp and Sausage Stir Fry Recipe

Craving a quick, flavor-packed meal? 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.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Mary Smith

Equipment

large skillet

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.

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