Whole30 Thai Shrimp Stir-Fry

Elevate your weeknight dinner routine with this vibrant and flavorful Whole30 Thai Shrimp Stir-Fry! Packed with tender, juicy shrimp, crisp bell peppers, zucchini, carrots, and broccoli, this colorful dish is tossed in a zesty sauce made with coconut aminos, fresh lime juice, and a touch of fish sauce for authentic Thai-inspired flair. Infused with aromatic garlic, ginger, and a hint of heat from optional red pepper flakes, this stir-fry is not only Paleo and Whole30-compliant but also comes together in just 25 minutes. Serve it as-is or over cauliflower rice for a wholesome, veggie-forward meal that’s bursting with bold flavors and perfect for busy nights!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from the heat and garnish the stir-fry with sliced scallions and fresh cilantro.

Step 8

Serve immediately as is or over a bed of cauliflower rice for a complete Whole30 meal.

Nutrition Facts

Serving size	(1125.4g)

Amount per serving	% Daily Value*
Calories	923.6

Total Fat 30.4g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 859.2mg	0%
Sodium 3695.6mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 24.4g
Protein 121.4g	0%

Vitamin D 0IU	0%
Calcium 378.3mg	0%
Iron 6.3mg	0%
Potassium 2255.2mg	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: 28.9%

Protein: 51.3%

Carbs: 19.7%