Whole30 Thai Shrimp Stir-Fry
Transport your taste buds to the vibrant streets of Thailand with this flavorful Whole30 Thai Shrimp Stir-Fry. Packed with tender, juicy shrimp, crisp rainbow veggies like bell peppers, zucchini, broccoli, and carrots, and a zesty sauce made from coconut aminos, lime juice, and fish sauce, this dish is a clean-eating dream. Infused with garlic, ginger, and a hint of spice from optional red pepper flakes, each bite bursts with freshness and bold Asian-inspired flavors. Quick and easy to prepare in under 25 minutes, this one-pan wonder is perfect for busy weeknights and can be served solo or over cauliflower rice for a satisfying Whole30-compliant meal. Garnished with scallions and fragrant cilantro, it’s a wholesome, gluten-free, dairy-free dish you'll crave again and again.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined, tail on or off)
- 2 tablespoons Coconut oil
- 3 units Garlic cloves (minced)
- 1 tablespoon Fresh ginger (minced)
- 1 unit Red bell pepper (sliced into thin strips)
- 1 unit Carrot (julienned or thinly sliced)
- 1 unit Zucchini (sliced into half-moons)
- 2 cups Broccoli florets
- 0.25 cup Coconut aminos
- 2 tablespoons Fresh lime juice
- 1 teaspoon Fish sauce (Whole30-compliant)
- 0.25 teaspoon Red pepper flakes (optional, for heat)
- 3 units Scallions (thinly sliced, green parts only)
- 0.25 cup Fresh cilantro (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil.
Once the oil is melted and shimmering, add the shrimp in a single layer. Season with a pinch of salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrot, zucchini, and broccoli florets to the skillet. Stir-fry the vegetables for 4-5 minutes, until slightly tender but still crisp.
In a small bowl, whisk together the coconut aminos, lime juice, fish sauce, and red pepper flakes (if using). Pour the sauce into the skillet and toss to coat the vegetables.
Return the cooked shrimp to the skillet. Stir everything together and cook for an additional 1-2 minutes, allowing the shrimp to absorb the flavors.
Remove the skillet from the heat and garnish the stir-fry with sliced scallions and fresh cilantro.
Serve immediately as is or over a bed of cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.4 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2255 mg | 48% | |
*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.
