Coconut-Lime Shrimp Stir Fry with Bell Peppers
Bright and zesty shrimp stir fry featuring crisp bell peppers and a fragrant coconut-lime sauce, perfect for a Whole30 dinner. This asian-inspired seafood (whole30, gluten free) ready in about 22 minutes pairs peeled and deveined large shrimp, coconut oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and deveined large shrimp
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 2 tbsp coconut oil
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 3 tbsp coconut aminos
- 1 tsp lime zest
- 2 tbsp lime juice
- 2 sliced thin scallions
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add sliced 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium green bell pepper, sauté for 4-5 minutes until slightly tender but still crisp.
- Step 4: Return shrimp to the skillet and pour in 3 tbsp coconut aminos, 2 tbsp fresh lime juice, and 1 tsp lime zest. Stir and cook together for 1-2 minutes until the sauce thickens slightly and coats the shrimp and peppers.
- Step 5: Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Garnish with 2 sliced scallions and serve immediately.
Frequently asked questions
How long does Coconut-Lime Shrimp Stir Fry with Bell Peppers take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Shrimp Stir Fry with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Coconut-Lime Shrimp Stir Fry with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Shrimp Stir Fry with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lime Shrimp Stir Fry with Bell Peppers whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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