Quick and Easy Shrimp Scampi

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Quick and easy Shrimp Scampi

  • Servings: 4-6
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This recipe is a time saver

Recipe by glutenfree lady


  • 1 lb
    frozen, cooked jumbo shrimp
  • 1/4 cup
    olive oil
  • 1-2 tablespoons
    lemon juice
  • 1-2 teaspoons
    minced garlic
  • 1/2 teaspoon
    ground thyme
  • salt and pepper
    to taste

Cooking Directions

  1. Defrost shrimp in a colander in the sink-this can be done the night before-make sure to refrigerate shrimp after thawing.
  2. Peel and devein shrimp if not already peeled.
  3. Cook your rice first-this dish will come together quickly.
  4. Add olive oil to a non-stick pan, warm slightly
  5. add your garlic, thyme, salt, pepper and lemon juice, stir to combine with olive oil, until fragrant.
  6. Add defrosted, drained shrimp, toss in olive oil mixture until warmed through
  7. Serve over rice.

Better than takeout Gluten free Egg foo young



Gluten free Egg Foo Young

  • Servings: 4-6
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Better than takeout and gluten free too!

Recipe by food.com



  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Gluten free Sesame Shrimp

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This is a really easy recipe to make.  If you miss Chinese takeout, this will definitely satisfy your craving.

Easy Gluten free Sesame Shrimp

  • Servings: 2-4
  • Difficulty: easy
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A great gluten free Chinese takeout alternative


  • 1/4 cup
    gluten free soy sauce
  • 2 tablespoons
    rice wine
  • 2 teaspoons
    light brown sugar
  • 2 tablespoon
    olive oil
  • 1 teaspoon
    sesame oil
  • 1-2 teaspoons
    minced garlic*
  • 1 tablespoon
    ground ginger
  • 1 lb 16-20 count
    peeled and deveined shrimp
  • 1 tablespoon
    grape seed oil*
  • 3
    green onions, sliced
  • 1 tablespoon
    toasted sesame seed
  • 1/2 package
    rice noodles, softened*

Cooking Directions

  1. Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook, about 15-30 minutes.
  2. Toast sesame seeds: If you haven’t already done so, toast the sesame seeds in a small sauté pan over medium high heat until lightly browned.   Use a dry pan.
  3. Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (you can use a stainless steel frying pan) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.
  4. Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.   Be careful not to overcook the shrimp.
  5. Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.  Let simmer on medium until sauce is reduced by about half; be careful not to burn it!
  6. *To cook the rice noodles, soak in boiling water for 10-20 minutes, or until softened.
  7. Add the rice noodles to the skillet, and toss to coat.  Cook over low heat until noodles are just beginning to absorb the liquid.  Add the shrimp back into the skillet and toss everything together.  Serve.
  8. *use more or less garlic to taste