Whole30 Shrimp Stir Fry

Elevate your weeknight meals with this vibrant and healthy Whole30 Shrimp Stir Fry, a perfect balance of wholesome ingredients and bold flavors! Packed with succulent shrimp, crispy-tender broccoli, sweet red bell peppers, crunchy snap peas, and aromatic garlic and ginger, this quick and easy stir fry is coated in a savory coconut aminos sauce thickened with arrowroot powder for a gluten-free, soy-free twist. Cooked in fragrant sesame oil and garnished with fresh cilantro, green onions, and a squeeze of lime, this dish is the ultimate blend of freshness and umami. Ready in just 30 minutes, this paleo-friendly, Whole30-compliant recipe is perfect for busy nights and pairs beautifully with cauliflower rice or on its own for a light and satisfying dinner!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a small bowl, combine coconut aminos with arrowroot powder, stirring until the powder is fully dissolved. Set aside.

Step 2

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.

Step 3

Once the oil is hot, add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

Step 4

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.

Step 5

In the same skillet, add the remaining tablespoon of sesame oil. Then, add broccoli florets, red bell pepper slices, snap peas, and julienned carrots.

Step 6

Stir fry the vegetables for about 5-6 minutes until they are tender but still crisp.

Step 7

Return the cooked shrimp to the skillet. Pour the coconut aminos mixture over the shrimp and vegetables.

Step 8

Stir everything together, cooking for another 2-3 minutes, until the sauce thickens slightly and evenly coats the shrimp and vegetables.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with sliced green onions, chopped cilantro, and lime wedges before serving.

Nutrition Facts

Serving size	(1502.3g)

Amount per serving	% Daily Value*
Calories	1238.8

Total Fat 31.5g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 11.7g
Cholesterol 857.3mg	0%
Sodium 6101.5mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 20.5g	0%
Total Sugars 66.6g
Protein 125.2g	0%

Vitamin D 0IU	0%
Calcium 673.5mg	0%
Iron 11.1mg	0%
Potassium 2154.5mg	0%

*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.

Source of Calories

Fat: 22.8%

Protein: 40.3%

Carbs: 36.9%