A hot wok, quick-cooking shrimp, and snap peas that stay crisp make this stir-fry come together faster than rice would even finish steaming. Coconut aminos stand in for soy sauce and there's no sugar hiding anywhere in the sauce. Shrimp cooks fast no matter how you season it, as our Grilled Shrimp Skewers with Chimichurri shows.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp avocado oil, divided
- 2 cups sugar snap peas, trimmed
- 1 red bell pepper, sliced
- 1 tbsp fresh ginger, grated
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat 1 tbsp avocado oil in a wok or large skillet over high heat. Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.
- Add remaining avocado oil to the pan. Add snap peas and bell pepper, stir-frying for 3-4 minutes until crisp-tender.
- Add ginger and cook 30 seconds until fragrant.
- Return shrimp to the pan, add coconut aminos and rice vinegar, and toss everything together for 1 minute.
- Top with fresh cilantro before serving.
Nutrition Facts (per serving)
| Calories | 300 |
| Total fat | 14g |
| Total carbohydrates | 14g |
| Dietary fiber | 4g |
| Protein | 31g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Shrimp offers lean, fast-digesting protein along with selenium and iodine, both important for thyroid function that indirectly supports gut motility. Snap peas and bell pepper bring crunch and vitamin C without needing any added sugar, keeping this strictly within Whole30's no-sweetener rule while still tasting bright and finished.
Keep everything prepped and within arm's reach before the pan gets hot. This one moves fast once it starts. Eating more meals built around shrimp and fish has real gut benefits, covered in Fish-Forward Diets and Gut Health.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
