Shrimp Stir-Fry with Bell Peppers and Coconut Aminos
Quick sautéed shrimp tossed with colorful bell peppers and snap peas in a savory coconut aminos sauce, perfect for a Whole30-friendly stir-fry. This asian-inspired seafood (whole30, gluten free) ready in about 22 minutes pairs large shrimp, peeled and deveined, trimmed snap peas, minced garlic cloves 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 large shrimp, peeled and deveined
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1 cup, trimmed snap peas
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp coconut aminos
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2, sliced thinly for garnish green onions
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add remaining 1 tbsp avocado oil to the same skillet. Toss in 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Return the cooked shrimp to the skillet. Pour in 3 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir everything together and cook for 1-2 minutes until heated through and the sauce coats the shrimp and vegetables.
- Step 5: Remove from heat and garnish with 2 thinly sliced green onions. Serve immediately.
Frequently asked questions
How long does Shrimp Stir-Fry with Bell Peppers 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 Stir-Fry with Bell Peppers and Coconut Aminos?
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 trimmed snap peas from drying out.
Can I substitute ingredients in Shrimp Stir-Fry with Bell Peppers 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 Stir-Fry with Bell Peppers 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 Stir-Fry with Bell Peppers and Coconut Aminos whole30?
Yes — this recipe is tagged whole30, gluten free, dairy 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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