Get a quick and simple recipe for shrimp and vegetable stir fry! You can make this delicious dinner in a little over 30 minutes.
Yes . . . by nature of the ingredients in this dinner (or lunch!), it’s paleo and gluten free. Which is nice for those watching their diet.
Lately I’ve been obsessed with creating easy dinner recipes that are either good for families or work with special diets, and this shrimp dish fits into the later category. Of course you can add rice or anything else you like to make this dish gluten filled and good. NO judgements here!
I’m going to be honest; until I turned 40 I never really loved shrimp.
I don’t think I was giving it a chance, because I just assumed that all shellfish was not going to work for me. I didn’t like the taste or the smell.
I was wrong. This shrimp with vegetables totally blows open the seafood mold!
How to Pick Fresh Shrimp
Part of the issue I was experiencing before was selecting the right shellfish! Pick fresh shrimp from a meat market or natural foods store and you won’t have to worry about a weird taste or smell.
Technically you can use fresh or frozen shrimp, but if you’re sensitive about your seafood, I recommend fresh.
Our local farmer’s market has great vegetables too, so with a quick trip and just a little bit of moolah, this meal can be mine. And yours too!
Here’s a quick refresher on peeling and deveining shrimp. Skip down if you already know how to do it and are ready for the recipe.
Remove the Head
Grasp the shrimp firmly by the body. Twist off the head with a gentle motion.
Peel off the Shell
Starting at the head end, peel off the shell and legs by pinching and lifting at the same time. The shell should come off quite easily.
Remove the Tail
If you’d like to remove the tail, pinch and pull off.
Make a Shallow Cut
Use a small, sharp knife to make a shallow cut along the top of the shrimp (the backside), from the head end to the tail.
Remove the Vein
Look for a dary vein along the cut. This is the shrimp’s digestive tract and what you are going to remove.
Use the tip of the knife to lift out the vein, or you can even use a toothpick. If it breaks, just start from the other end. Once it’s lifted, you can pull it out in one piece with your fingers.
Rinse the shrimp under cold water to remove the rest of the vein and any dirt or sand. Pat dry.
Are you ready to make this dish? First, here’s what you’re going to need.
- 1 lb. shrimp – cleaned, peeled and deveined
- 2 zucchinis, cut into bite-sized pieces
- 1 cup of green, red & yellow bell peppers (replace with snow peas if you are trying to avoid vegetables belonging to nightshade family)
- 1 T taco seasoning
- 1 T + 1/4 T of coconut oil
- Salt and freshly cracked black pepper to taste
- 2 T of chopped cilantro
- 1 small red onion, sliced into half moons
- Juice of half a lemon
You can serve this dish with cooked rice, cauliflower rice, quinoa, or another grain that you love. Other toppings include green onions, soy sauce, sesame seeds, and crispy rice noodles. I’d love to know your favorite toppings for this dish!
Get the printable recipe card for this shrimp and vegetable stir fry below!
- 1 lb shrimp
- 2 zucchinis
- 1 cup green, red, and yellow peppers
- 1 T taco seasoning
- 1 small red onion
- 2 T cilantro
- 1 T coconut oil
- 1/4 T coconut oil
- 1/2 lemon
- Salt and freshly ground paper
- Clean, shell, and devein the shrimp. Set aside in a bowl.
- Cut off the ends of the zucchini. Chop into bite sized pieces. Place in a bowl.
- Cut the peppers in half and remove the seeds and ends. Cut the remainder of the peppers into long strips. Add to the bowl with the zucchini.
- Remove the onion skin. Cut both ends off the onion, then cut into half moons. Add to the vegetables in the bowl.
- Chop the cilantro and set aside.
- Marinade the shrimp with lemon juice, taco seasoning, salt, and freshly cracked black pepper.
- Melt the coconut oil in a heavy bottom skillet and fry the shrimp until they just start turning pink. Transfer to a bowl and set aside.
- In the same pan, add 1/4 tbsp. more of coconut oil (if needed). Fry the onions, zucchini, and bell pepper strips till the onions caramelize and the zucchini softens a little. Season with salt and freshly cracked black pepper to taste.
- Add the cooked shrimp back in and toss for a couple of minutes. Do not overcook the shrimps or they will turn tough.
- Take off heat and garnish with the chopped cilantro. Serve hot with a side such as cooked rice.
Serving Size:1 serving
Amount Per Serving: Calories: 429Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 479mgSodium: 2756mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 56g
If you try this quick and easy weeknight dinner, I’d love to know in the comments. For more delicious recipes I think you might like, check these out: