Turmeric-Ginger Shrimp with Bell Pepper Stir-Fry
An anti-inflammatory dish that reduces skin breakouts by targeting inflammation with turmeric and ginger. This asian-inspired seafood (anti-inflammatory) ready in about 18 minutes pairs shrimp, medium bell pepper, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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
- 8 oz shrimp
- 1 medium bell pepper
- 1 tbsp ginger
- 1/2 tsp turmeric powder
- 2 tbsp coconut aminos
- 1 tbsp avocado oil
- 1/4 tsp sea salt
Instructions
- Step 1: Peel and mince 1 tbsp ginger. Thinly slice 1 medium bell pepper into strips. Pat 8 oz shrimp dry and season with 1/4 tsp sea salt.
- Step 2: Heat 1 tbsp avocado oil in a skillet over medium-high until shimmering. Add shrimp and cook for 2 minutes per side until pink and curled, then remove and set aside.
- Step 3: Add ginger to the same skillet and stir for 30 seconds until fragrant, then add bell pepper strips. Cook for 3 minutes until slightly softened but still crisp. Stir in 2 tbsp coconut aminos and 1/2 tsp turmeric powder, then return shrimp to pan. Cook 1 more minute until heated through and flavors are integrated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Turmeric-Ginger Shrimp with Bell Pepper Stir-Fry take to make?
Total time is about 18 minutes (10 min prep + 8 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 Turmeric-Ginger Shrimp with Bell Pepper Stir-Fry?
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 shrimp from drying out.
Can I substitute ingredients in Turmeric-Ginger Shrimp with Bell Pepper Stir-Fry?
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 Turmeric-Ginger Shrimp with Bell Pepper Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Turmeric-Ginger Shrimp with Bell Pepper Stir-Fry?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
