Shrimp and Veggie Stir Fry (Easy Dinner Recipe!)

Get a quick and simple recipe for shrimp stir fry! You can make this delicious shrimp with vegetables in a little over 30 minutes.

If you’re looking for a recipe that is perfect for your Whole30 plan or adrenal fatigue – a recipe that is both easy AND delicious – then this paleo veggie shrimp is for you. Yes . . . by nature of the ingredients in this dinner (or lunch!), it’s paleo. Which is nice

Shrimp and Veggies Stir Fry

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. 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.

How to Pick Fresh Shrimp

I just wasn’t having 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.

Our local farmer’s market has great shrimp and veggies, so with a quick trip and just a little bit of moolah, this meal can be mine. Learn how to make it below!

Ingredients

• 1 lb. shrimp – cleaned, shelled and de-veined
• 2 zucchinis, cut into bite-sized pieces
• 1 cup green, red & yellow bell peppers, cut into thin strips (replace with another zucchini if you are trying to avoid vegetables belonging to nightshade family)
• 1 tbsp.  taco seasoning
• Salt and freshly cracked black pepper to taste
• 2 tbsp. of chopped cilantro
• 1 small red onion, sliced into half moons
• 1 tbsp. + 1/4 tbsp. of coconut oil
• Juice of half a lemon

Directions

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, makes 2 servings.

One last note about this shrimp and vegetables recipe: it’s also Weight Watchers Freestyle friendly! If you use coconut oil, it’s 4 points per serving.

However I opt for olive oil as a substitute in the same amount, and it’s 3 points per serving. If you want to use cooking spray alone, then you can reduce it to zero points.

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If you try this shrimp with vegetables, I’d love to know in the comments. For more delicious paleo recipes that are Whole 30 compliant, check these out:

• Crispy Paleo Chicken Tenders
• Baked Salmon and Garlic Spinach
• Paleo Cookies with Three Ingredients
• Instant Pot Shredded Chicken