Shrimp Stir-Fry with Broccoli and Almond Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick Whole30-compliant shrimp stir-fry with crisp broccoli and a savory almond sauce, perfect for a fast, nutritious dinner. This Asian-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, broccoli florets, carrot 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: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp unsweetened almond butter, 2 tbsp coconut aminos, and 1/4 cup water until smooth and set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 2-3 minutes until pink and opaque, then remove shrimp from skillet and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the skillet. Toss in 4 cups broccoli florets, 1 large julienned carrot, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir-fry for 5-6 minutes until vegetables are tender-crisp and fragrant.
  4. Step 4: Return the shrimp to the skillet and pour in the almond sauce. Stir well to coat everything evenly and cook for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables. Sprinkle 1/4 tsp red chili flakes if desired for heat.
  5. Step 5: Serve immediately, garnished with extra almond butter drizzle if preferred.

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