Zesty Shrimp Stir-Fry with Bell Peppers and Coconut Aminos

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A quick stir-fry featuring tender shrimp and colorful bell peppers in a tangy coconut aminos sauce, perfect for a Whole30-friendly meal. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 22 minutes, pairs large shrimp, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, peeled and deveined large shrimp
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 3 stalks, sliced green onion
• 1 tablespoon, minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tablespoons coconut aminos
• 2 tablespoons avocado oil
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons, chopped fresh cilantro

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Instructions

1. Step 1: Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat until shimmering. Add 1 pound peeled and deveined shrimp, season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and cook for 2 minutes per side until opaque and pink. Remove shrimp from skillet and set aside.
2. Step 2: Add remaining 1 tablespoon avocado oil to the hot skillet. Stir in 1 tablespoon minced fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
3. Step 3: Add 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 3 sliced green onions to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Return cooked shrimp to the skillet, pour in 3 tablespoons coconut aminos, sprinkle 1/4 teaspoon red chili flakes, and stir everything together. Cook for 1-2 minutes until sauce thickens slightly.
5. Step 5: Remove from heat, squeeze 1 tablespoon fresh lime juice over the stir-fry, and garnish with 2 tablespoons chopped fresh cilantro. Serve immediately.