Sautéed Shrimp and Vegetable Stir-Fry with Ginger and Garlic

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

Quick- cooking shrimp stir-fried with crunchy vegetables, aromatic ginger, and garlic for a flavorful Whole30 supper. This asian-inspired whole30 (gluten free) ready in about 25 minutes pairs medium shrimp, peeled and deveined, coconut oil, fresh ginger, grated 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet or wok over medium-high heat. Add 1 tbsp grated fresh ginger and 3 cloves minced garlic, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the pan, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque, then remove and set aside.
  3. Step 3: In the same pan, add 2 cups broccoli florets, 1 cup julienned carrots, and 1 cup sliced bell pepper. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  4. Step 4: Return shrimp to the pan, add 3 tbsp coconut aminos and 1/4 tsp red pepper flakes. Toss everything together and cook for 1-2 minutes until heated through and sauce lightly coats the ingredients.
  5. Step 5: Remove from heat and garnish with 1/4 cup sliced green onions before serving.

Frequently asked questions

How long does Sautéed Shrimp and Vegetable Stir-Fry with Ginger and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger and Garlic?

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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger and Garlic?

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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger and Garlic 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 Sautéed Shrimp and Vegetable Stir-Fry with Ginger and Garlic whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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