Whole30 Stir-Fried Vegetables with Shrimp

Elevate your Whole30 meal plan with this vibrant and nutrient-packed Stir-Fried Vegetables with Shrimp recipe, a quick and easy dinner that’s bursting with flavor! Perfectly seared shrimp pair beautifully with a medley of crisp-tender vegetables like broccoli, red bell pepper, zucchini, and carrots, all brought to life with the savory umami of coconut aminos, freshly grated ginger, and garlic. Cooked in Whole30-compliant cooking fats and garnished with green onions and sesame seeds, this stir-fry comes together in just 25 minutes, making it an ideal choice for busy weeknights. Whether served on its own or over fluffy cauliflower rice, this dish delivers an irresistible combination of healthy, clean ingredients and bold, satisfying flavors.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Prepare all ingredients by cleaning and slicing vegetables, peeling and deveining shrimp if necessary, and mincing garlic and grating ginger.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the broccoli, carrots, and onion to the skillet. Stir-fry for 3 minutes, allowing the vegetables to slightly soften while retaining crunch.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning with additional sea salt or black pepper if needed.

Step 9

Remove the stir-fry from heat. Garnish with sliced green onions and sesame seeds before serving, if desired.

Step 10

Serve immediately, either on its own or over a bed of cauliflower rice for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(1428.9g)

Amount per serving	% Daily Value*
Calories	1017.2

Total Fat 32.6g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat g
Cholesterol 857.3mg	0%
Sodium 2259.9mg	0%
Total Carbohydrate 66.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 34.1g
Protein 124.4g	0%

Vitamin D 0IU	0%
Calcium 588.8mg	0%
Iron 6.2mg	0%
Potassium 2942.0mg	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: 27.7%

Protein: 47.0%

Carbs: 25.3%