Stir-Fried Shrimp with Ginger and Rainbow Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A quick Whole30-friendly stir-fry featuring succulent shrimp, crisp bell peppers, snap peas, and spicy ginger in a garlic-infused coconut aminos sauce. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, peeled and deveined, coconut aminos, fresh ginger 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 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.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tbsp coconut aminos
• 2 tbsp, finely minced fresh ginger
• 3 cloves, minced garlic cloves
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 1 cup, trimmed snap peas
• 3 stalks, sliced thin scallions
• 1 tbsp sesame oil
• 2 tbsp avocado oil
• 1/4 tsp, freshly ground black pepper
• 1/2 tsp sea salt

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 1 pound peeled and deveined large shrimp, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Stir-fry for 2-3 minutes until shrimp turn opaque and pink on both sides, then transfer shrimp to a plate.
2. Step 2: In the same skillet, add 1 tbsp sesame oil. Add 3 cloves minced garlic and 2 tbsp finely minced fresh ginger, sautéing 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 1 cup trimmed snap peas. Stir-fry vegetables for 4-5 minutes until they are tender-crisp and vibrant in color.
4. Step 4: Return the cooked shrimp to the skillet. Pour in 3 tbsp coconut aminos and toss everything together to coat evenly. Cook for another 1-2 minutes until heated through.
5. Step 5: Remove from heat and sprinkle 3 sliced scallions over the dish before serving immediately.