Shrimp and Vegetable Stir-Fry with Ginger and Coconut Aminos

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

Succulent shrimp stir-fried with crisp vegetables in a ginger-infused coconut aminos sauce offers a vibrant Whole30-friendly meal. This Asian Fusion-inspired seafood recipe (whole30, gluten-free), ready in about 22 minutes, pairs large shrimp, broccoli florets, red bell pepper 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.

Prep: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, season with 1/4 tsp sea salt and 1/8 tsp black pepper, and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
  2. Step 2: In the same wok, add remaining 1 tbsp olive oil. Add 2 minced garlic cloves and 2 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  4. Step 4: Return shrimp to the wok along with 3 tbsp coconut aminos, 1/4 tsp sea salt, and 1/8 tsp black pepper. Toss everything together and cook for 1-2 more minutes until the sauce lightly coats the shrimp and vegetables.
  5. Step 5: Remove from heat, garnish with 3 sliced green onions, and serve immediately for a fresh Whole30 stir-fry.

Frequently asked questions

How long does Shrimp and Vegetable Stir-Fry with Ginger and Coconut Aminos 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 Shrimp and Vegetable Stir-Fry with Ginger and Coconut Aminos?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Shrimp and Vegetable Stir-Fry with Ginger and Coconut Aminos?

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 Shrimp and Vegetable Stir-Fry with Ginger and Coconut Aminos 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 Shrimp and Vegetable Stir-Fry with Ginger and Coconut Aminos whole30?

Yes — this recipe is tagged whole30, gluten-free, paleo, 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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