Whole30 Stir-Fried Vegetables with Shrimp
Bring vibrant, wholesome flavors to your kitchen with this Whole30 Stir-Fried Vegetables with Shrimp recipe—a quick, nutrient-packed meal that’s perfect for busy weeknights or when you’re craving something fresh and satisfying. Succulent shrimp, lightly seasoned and pan-seared, are paired with a colorful medley of broccoli, bell peppers, carrots, zucchini, and onions, all stir-fried to tender-crisp perfection in a Whole30-compliant cooking fat. Infused with the bold flavors of garlic, ginger, and coconut aminos, this dish offers a harmonious balance of savory and naturally sweet notes. Ready in just 25 minutes from start to finish, this gluten-free and dairy-free dinner hits every mark for health-conscious eating without compromising on taste. Serve it alone or over cauliflower rice for a hearty, paleo-friendly feast that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 cups broccoli florets
- 1 large red bell pepper (thinly sliced)
- 1 cup carrots (julienned or thinly sliced)
- 1 medium zucchini (sliced into half-moons)
- 1 medium yellow onion (thinly sliced)
- 1.5 tablespoons coconut aminos
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons cooking fat compliant with Whole30 (e.g., coconut oil, avocado oil)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper (optional)
- 2 stalks green onions (sliced, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Prepare all ingredients by cleaning and slicing vegetables, peeling and deveining shrimp if necessary, and mincing garlic and grating ginger.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of cooking fat and allow it to melt and coat the pan evenly.
Once the pan is hot, add the shrimp. Season lightly with a pinch of sea salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside.
Add the remaining tablespoon of cooking fat to the same skillet. Once hot, add the garlic and ginger. Sauté for about 30 seconds, or until fragrant.
Add the broccoli, carrots, and onion to the skillet. Stir-fry for 3 minutes, allowing the vegetables to slightly soften while retaining crunch.
Add the zucchini and red bell pepper to the skillet. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
Return the cooked shrimp to the skillet. Drizzle with coconut aminos and toss everything together to evenly coat. Cook for 1-2 minutes to heat through.
Taste and adjust seasoning with additional sea salt or black pepper if needed.
Remove the stir-fry from heat. Garnish with sliced green onions and sesame seeds before serving, if desired.
Serve immediately, either on its own or over a bed of cauliflower rice for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 34.1 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2942 mg | 63% | |
*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.
