Stir-Fried Shrimp with Bell Peppers and Zucchini in Ginger-Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant Whole30 stir-fry featuring succulent shrimp and crisp vegetables sautéed in a zesty ginger-garlic sauce. This asian fusion-inspired whole30 (gluten free) ready in about 20 minutes blends peeled and deveined large shrimp, medium, thinly sliced red bell pepper, medium, sliced into half-moons zucchini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 2 medium, sliced into half-moons zucchini
• 1 tbsp, minced fresh ginger
• 3, minced garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a large wok or skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and season with 1/4 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 2-3 minutes until shrimp turn pink and just cooked through. Remove shrimp and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp extra virgin olive oil. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 medium thinly sliced red bell pepper, 1 medium thinly sliced yellow bell pepper, and 2 medium sliced zucchini half-moons. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: Return cooked shrimp to the pan. Pour in 3 tbsp coconut aminos and add 1/4 tsp red pepper flakes if using. Toss everything together and cook for another 1-2 minutes until heated through and sauce coats the ingredients.
5. Step 5: Taste and adjust seasoning with additional sea salt if needed. Serve immediately.