Stir-Fried Shrimp with Broccoli and Red Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Succulent shrimp and crisp vegetables in a savory coconut aminos sauce, ready in under 20 minutes for a vibrant weeknight meal. This asian-inspired seafood (sugar-free, low-sodium) ready in about 22 minutes pairs peeled and deveined shrimp, broccoli florets, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 1 lb, peeled and deveined shrimp
• 2 cups broccoli florets
• 1, thinly sliced red bell pepper
• 2, minced garlic cloves
• 1 tsp, minced fresh ginger
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb shrimp and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
2. Step 2: Add 2 minced garlic cloves and 1 tsp minced fresh ginger to the skillet, stirring for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 thinly sliced red bell pepper, stirring for 3 minutes until crisp-tender.
3. Step 3: Return shrimp to skillet, add 2 tbsp coconut aminos, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp red pepper flakes. Toss for 1 minute until sauce thickens and coats ingredients.