Stir-Fried Shrimp with Bell Peppers and Coconut Aminos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry of shrimp and colorful bell peppers tossed in a tangy coconut aminos sauce, delivering a Whole30-compliant and flavorful dinner. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 22 minutes pairs peeled and deveined raw shrimp, large, julienned red bell pepper, large, julienned yellow bell pepper 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.

Prep: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined raw shrimp to the pan in a single layer. Cook for 2 minutes without stirring, then flip and cook for another 2 minutes until shrimp are pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the pan, then toss in 1 large each of red, yellow, and green bell peppers julienned. Stir-fry for 4-5 minutes until peppers are tender-crisp.
  4. Step 4: Return shrimp to the pan with the peppers. Pour in 3 tbsp coconut aminos and 1 tsp sesame oil. Stir to coat everything evenly and cook for 1-2 minutes until the sauce slightly thickens.
  5. Step 5: Season with 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp red chili flakes. Toss in 2 sliced green onions just before removing from heat. Serve immediately.

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Frequently asked questions

How long does Stir-Fried Shrimp 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 Stir-Fried Shrimp 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 minced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Shrimp 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 Stir-Fried Shrimp 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 Stir-Fried Shrimp with Bell Peppers and Coconut Aminos whole30?

Yes — this recipe is tagged whole30, 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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