Stir-Fried Shrimp with Ginger and Rainbow Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

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

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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.

Frequently asked questions

How long does Stir-Fried Shrimp with Ginger and Rainbow Vegetables 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 Stir-Fried Shrimp with Ginger and Rainbow Vegetables?

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 coconut aminos from drying out.

Can I substitute ingredients in Stir-Fried Shrimp with Ginger and Rainbow Vegetables?

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 Ginger and Rainbow Vegetables 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 Ginger and Rainbow Vegetables 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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