Nanami Togarashi Shrimp Stir Fry

Tasty Gluten-Free Shrimp Stir Fry


  • 2 pounds of tail-on shrimp, medium size. (You can use tail off)
  • 2 carrots, peeled into shavings
  • 1 red bell pepper cut into 1-inch slices
  • 1 bunch of scallions, diced 3/4th of the way up from the root
  • 1/2 a tablespoon plus a pinch of Nanami Togarashi pepper blend Salt
  • 1 inch of ginger, peeled and diced
  • 2 ounces of honey
  • 3 tablespoons of grapeseed oil
  • 1 small head of broccoli cut into florets
  • 12 ounces of cherry tomatoes
  • 11 to 12 ounces of prepared rice noddles set aside
  • Wok or large frying pan with high sides
  • Tongs
  • Wooden spoon


  1. Add your oil and ginger, stir for about 2 minutes till your smell ginger
  2. Add the tomatoes and broccoli and cook stirring frequently for 4 minutes
  3. Adjust heats as needed, it should be simmering
  4. Add the carrots and pepper and scallions, a pinch of salt, and 1/2 of the spice blend. Stir and cover. Do this for 4 or 5 minutes. Stir every minute or so.
  5. Add the shrimp, honey, and the rest of the spice mix and a pinch of salt. stir, cover, and allow to cook for 3 or 4 minutes, Stir and continue the process the shrimp is pink in color. Add a pinch of spice or salt as needed.
  6. Add the prepared noodles and using the tongs work through them till they separate.
  7. Serve in a bowl with a small plate for tails.

Credit: Greg from Heck Yeah You Can Cook
Youtube: Heck Yeah You Can Cook Channel

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