Spicy Shrimp Stir-Fry with Bell Peppers and Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and vibrant stir-fry combining succulent shrimp with colorful bell peppers and zucchini in a spicy garlic sauce. This asian-inspired whole30 (whole30, gluten-free) ready in about 20 minutes pairs large shrimp, peeled and deveined, medium, thinly sliced red bell pepper, medium, sliced into half-moons zucchini 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the wok and season with 1 tsp sea salt and 1/2 tsp black pepper. Stir-fry for 2-3 minutes until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same wok, add 1 tbsp sesame oil and toss in 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 1 medium sliced zucchini. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Return the cooked shrimp to the wok, add 3 tbsp coconut aminos and 1/2 tsp red pepper flakes. Stir everything together and cook for another 1-2 minutes until the sauce thickens slightly and coats the shrimp and vegetables.
  5. Step 5: Remove from heat and serve immediately for a colorful, spicy stir-fry.

Frequently asked questions

How long does Spicy 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 Spicy 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 minced garlic cloves from drying out.

Can I substitute ingredients in Spicy 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 Spicy 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 Spicy Shrimp Stir-Fry with Bell Peppers and Zucchini whole30?

Yes — this recipe is tagged whole30, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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