Shrimp Stir-Fry with Bell Peppers and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Quick sautéed shrimp with crunchy bell peppers and fresh ginger in a light citrus sauce for a vibrant, Whole30-compliant dinner. This Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced yellow bell pepper
• 3 stalks, sliced into 1-inch pieces green onions
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tbsp, freshly squeezed lime juice
• 1/4 tsp red pepper flakes
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes, stirring occasionally until shrimp turn pink and opaque.
3. Step 3: Add 1 large thinly sliced red bell pepper, 1 large thinly sliced yellow bell pepper, and 3 sliced green onions to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 3 tbsp coconut aminos, 1 tbsp freshly squeezed lime juice, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Toss everything together and cook 1 more minute until sauce lightly coats the shrimp and vegetables. Serve immediately.