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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A quick and vibrant stir-fry combining succulent shrimp with colorful zucchini and bell peppers, all tossed in a fragrant garlic and ginger sauce. This asian-inspired whole30 (whole30, gluten free) ready in about 22 minutes blends peeled and deveined large shrimp, medium, thinly sliced red bell pepper, minced garlic cloves 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 210 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
• 2 medium, sliced into half-moons about 1/4-inch thick zucchini
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 2 tbsp coconut aminos
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped (optional garnish) fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet, stirring constantly and cooking for 2-3 minutes until the shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
3. Step 3: In the same skillet, add sliced 2 medium zucchinis (cut into half-moons) and 1 thinly sliced red bell pepper plus 1 thinly sliced yellow bell pepper. Stir-fry vegetables for 4-5 minutes until tender-crisp.
4. Step 4: Return the cooked shrimp to the skillet, then add 2 tbsp coconut aminos, 1 tsp sea salt, and 1/2 tsp black pepper. Toss everything together and cook for an additional 1-2 minutes until heated through and the sauce lightly coats the ingredients.
5. Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro if desired before serving.