Ginger-Lime Shrimp Stir-Fry with Broccoli and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring succulent shrimp and crisp vegetables tossed in a tangy, Whole30-approved ginger-lime sauce. This asian fusion-inspired whole30 (gluten free) ready in about 25 minutes pairs raw shrimp, peeled and deveined, broccoli florets, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 minced tbsp fresh ginger root and 3 minced garlic cloves, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb raw peeled and deveined shrimp to the skillet and cook for 2-3 minutes until pink and just cooked through. Remove shrimp from pan and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp extra virgin olive oil, then add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned large carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Return the shrimp to the skillet and pour in 3 tbsp coconut aminos and 2 tbsp freshly squeezed lime juice. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss everything together and cook for another 1-2 minutes until heated through and the sauce lightly coats the ingredients.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Ginger-Lime Shrimp Stir-Fry with Broccoli and Bell Peppers take to make?

Total time is about 25 minutes (15 min prep + 10 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 Ginger-Lime Shrimp Stir-Fry with Broccoli and 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 broccoli florets from drying out.

Can I substitute ingredients in Ginger-Lime Shrimp Stir-Fry with Broccoli and 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 Ginger-Lime Shrimp Stir-Fry with Broccoli and 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 Ginger-Lime Shrimp Stir-Fry with Broccoli and Bell Peppers whole30?

Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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