Asian Shrimp Stir Fry



Whole30, Paleo, and Gluten Free

This stir fry comes together in a matter of minutes. It definitely has a kick to it but it is balanced with the coconut milk It uses very basic ingredients a that I typically always have on hand.  It is delicious and great for anyone looking to pack something balanced and easy for a workday lunch or to enjoy a quick dinner.


  • 1/3 cup of avocado oil (I use Primal Kitchen)
  • 1 Tablespoon of grated ginger
  • 1 Tablespoon of minced garlic
  • 2 Tablespoon of red chili paste (make sure it is Whole30 compliant)
  • 2 cups of frozen shrimp (about 20 shrimp)- I got my shrimp from a local farmer’s market.  I defrosted them in the refrigerator overnight.
  • 1/3 cup of coconut aminos (I use Coconut Secret)
  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium yellow pepper
  • 1 small red onion
  • 1 medium jalapeño pepper
  • 1 can or organic coconut milk
  • 1/2 teaspoon of red pepper flakes
  • 1 Tablespoon of chopped Thai basil
  • 1/2 lime cut into segments
  • 1 scallion for garnish
  • 1 packages of SeaSnax seaweed snacks.  I one package of wasabi
  • 1/4 cup of raw cashews


  1. Mince the garlic and grate the ginger.  After mincing the garlic and grating the ginger, I put a bit of kosher salt on it, and use the side of my knife to make each one into an almost paste like consistency.  I find it mixes in better.
  2. Finely dice 3 colors of peppers, the jalapeño, and red onion.
  3. Add avocado oil into a wok or skillet on high heat.
  4. Once the oil is hot, add the ginger, garlic, and red chili paste.
  5. Sauté the shrimp, cooking them until pink.  Remove the shrimp from the wok.
  6. Once shrimp are removed, deglaze the wok with the coconut aminos.
  7. Add the vegetables into the wok, cooking through for 2-3 minutes.
  8. Once vegetables are cooked, add red pepper flakes.
  9. Add cooked shrimp back in and one can of coconut milk.  Add in Thai basil. Stir together for 5 minutes and let flavors meld and develop.
  10. Top with cashews, sliced SeaSnax and a squeeze of lime juice.

Note:  This can be served as is, or over rice or veggie noodles.

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