Spiced Shrimp Stir-Fry with Bell Peppers and Zucchini

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

Quick stir-fried shrimp tossed with colorful bell peppers and zucchini in a fragrant Whole30-friendly spice blend. This Asian Fusion-inspired Whole30 recipe (gluten free, low carb), ready in about 20 minutes, pairs raw 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 220 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: 10 min Serves 4 Asian Fusion cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined raw shrimp to the skillet along with 1 tsp smoked paprika, 1/2 tsp cumin powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir-fry for 2-3 minutes until shrimp start turning pink.
  3. Step 3: Toss in 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced zucchini. Stir-fry for another 4-5 minutes until vegetables are tender-crisp and shrimp are fully cooked.
  4. Step 4: Pour in 3 tbsp coconut aminos and stir well to coat everything evenly. Cook for 1 more minute until the sauce thickens slightly.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the stir-fry before serving hot.

Frequently asked questions

How long does Spiced Shrimp Stir-Fry with Bell Peppers and Zucchini take to make?

Total time is about 20 minutes (10 min prep + 10 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 Spiced Shrimp Stir-Fry with Bell Peppers and Zucchini?

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 raw shrimp from drying out.

Can I substitute ingredients in Spiced Shrimp Stir-Fry with Bell Peppers and Zucchini?

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 Spiced Shrimp Stir-Fry with Bell Peppers and Zucchini 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 Spiced Shrimp Stir-Fry with Bell Peppers and Zucchini gluten free?

Yes — this recipe is tagged gluten 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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