Whole30 Shrimp Stir Fry
This Whole30 Shrimp Stir Fry is a vibrant, nutrient-packed dish that's perfect for anyone seeking a healthy, flavor-forward meal. Loaded with fresh veggies like broccoli, snap peas, and bell peppers, and paired with tender, juicy shrimp, this recipe is brought to life with a savory coconut aminos sauce thickened with arrowroot powder for a gluten-free twist. Infused with aromatics like minced garlic and freshly grated ginger, and cooked in fragrant sesame oil, every bite is as satisfying as it is wholesome. Ready in just 30 minutes, this stir fry is ideal for busy weeknights and is completely Whole30-compliant. Garnished with fresh cilantro, green onions, and zesty lime wedges, it’s a beautiful one-pan meal that will impress your taste buds and support your health goals. Perfect for meal prep or dinner, this shrimp stir fry is a deliciously easy way to prioritize clean eating!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup coconut aminos
- 2 tablespoons arrowroot powder
- 2 tablespoons sesame oil
- 1 tablespoon ginger, freshly grated
- 3 garlic cloves, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 2 green onions, sliced
- 0.5 cup cilantro leaves, chopped
- 1 lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, combine coconut aminos with arrowroot powder, stirring until the powder is fully dissolved. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
Once the oil is hot, add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.
Add the shrimp to the skillet. Stir fry for about 2-3 minutes until the shrimp turn pink and are cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Then, add broccoli florets, red bell pepper slices, snap peas, and julienned carrots.
Stir fry the vegetables for about 5-6 minutes until they are tender but still crisp.
Return the cooked shrimp to the skillet. Pour the coconut aminos mixture over the shrimp and vegetables.
Stir everything together, cooking for another 2-3 minutes, until the sauce thickens slightly and evenly coats the shrimp and vegetables.
Season with salt and black pepper to taste.
Garnish with sliced green onions, chopped cilantro, and lime wedges before serving.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 66.6 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
