Want a dinner that’s quick, healthy, and doesn’t suck? This Shrimp Stir Fry is it. As a pro in the kitchen + health geek, I KNOW it checks all the boxes: paleo, nutritious, easy and delicious. Whether you’re meal prepping or need a fast weeknight win, this dish is the answer.
Keeping a bag of frozen shrimp on hand is one of my biggest quick-meal time saving tips. It thaws and cooks so quickly and can be flavored ANY WAY YOU WANT. Sorry for yelling, but I’m super excited about this.
Healthy eating doesn't have to be a chore—this stir fry proves it. Make it. Love it. Repeat.
You will love this Thai Shrimp Stir Fry Recipe with Vegetables
Packed with shrimp, nutrient-rich veggies, and a coconut milk-based sauce that makes it all come together in just 40 minutes. No more boring, bland meals—this stir fry is vibrant, satisfying, and full of flavor.
Paleo Shrimp Stir Fry Ingredients
- Uncooked, peeled shrimp - sliced uncooked chicken breast or steak would be good too!
- Lime
- Thai Spice Blend - This is my custom Thai Spice Blend! I highly recommend making a batch, but if you’re in a pinch, you can also use Thai Curry Paste
- Garlic
- Sea salt
- Coconut oil
- Onions
- Sea salt
- Shredded vegetables – Carrots, cabbage, Brussels, broccoli slaw… anything you can find that is pre-shredded will save you lots of time!
- Coconut milk or coconut cream
- Fish sauce
- Crushed red pepper flakes - optional, if you’d like some heat
- Fresh cilantro, chopped
- Green onions, thinly sliced
- Finely chopped peanuts or cashews
- Chili crisp or sriracha, for serving (optional)
How to Make Stir Fry Shrimp
- Place thawed shrimp in a medium bowl. Sprinkle liberally with sea salt, Thai Spice Blend, lime zest, juice, and garlic; toss to evenly coat. Let it sit for 10-15 minutes while you gather/prep the other ingredients.
- Heat the 2 Tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the shrimp; flip them over as they cook. When the shrimp is completely pink and the edges begin to curl slightly, then transfer them to a plate or bowl.
- Add the onions to the pan with more coconut oil, if you need it. Cook, stirring frequently, until onions are soft, about 5 minutes. Add the shredded vegetables, and toss around to coat them in the oil and spices. Cook for another 2-3 minutes.
- Pour in the coconut milk and add the fish sauce, more Thai Spice Blend, crushed red pepper flakes (if using), and juice from the remaining lime. Stir to combine and let everything cook until the greens are wilted, 5-7 minutes.
- Add the shrimp back to the skillet with the chopped cilantro. Stir to reheat the shrimp.
- Sprinkle the green onions and chopped peanuts over the skillet and serve.
How to know when shrimp is done
Shrimp is finished cooking when it’s pink. You don’t want to wait too long after that otherwise it’ll get rubbery. Here’s another resource to explain How to Tell When Shrimp is Done.
Stir Fry Shrimp Variations
- Make it spicy with more chili flakes! Try adding in some sliced raw jalapeño when you add the vegetables, too.
- Swap out the shrimp for some sliced chicken or steak. Tofu would work well, too.
- Use Thai Curry Paste instead of the Thai Spice Blend, if you have it. Any kind will do, but I’m partial to Massaman Curry Paste.
How to serve this Thai Shrimp Stir-Fry Recipe with Vegetables
This recipe stands well on its own, but these would be good additions, too!
Curry Roasted Cauliflower (use my Thai Spice Blend!)
I made some ginger rice to go with it because it's one of my favorite things ever, and I'm glad I did. The shrimp and veggies ended up a tad spicier than I anticipated and mixing in some rice helped tone it down for my Littles. But leaving the rice out would make it paleo, if you're on a strict regimen.
You can also shred/slice the vegetables ahead of time. It's perfect for a weeknight meal!
How to store Shrimp with Vegetable Stir Fry
Store any leftovers in a lidded container in the fridge for up to 5 days. Reheat any leftovers in a skillet over medium heat.
More Asian-Inspired One-Pan Recipes on Perry's Plate
Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of one of my favorite meals from Noodles & Co. It's a great meal for hot summer days, too.
Easy Paleo Pad Thai is another meal on our "favorite dinner list". And another meal made in under 30 minutes!
A family favorite, Egg Roll in a Bowl with Sriracha Mayo is easy to put together and has all of the flavors of Chinese egg rolls without the fried exterior.
Mango Chicken Curry is an oldie, but such a great recipe for a quick weeknight dinner.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Paleo Shrimp and Vegetable Stir Fry
This is a fun stir fry/curry hybrid with quick cooking shrimp and shredded veg for an easy take-out style meal for a busy weeknight! This is another use for my delicious Thai spice blend, but you can use Thai curry paste if you'd prefer.
Ingredients
For the shrimp:
- 1 pound medium or large uncooked, peeled shrimp (tails on or off)
- 1 lime
- 1 Tablespoon Thai Spice Blend
- 2 cloves garlic, minced
- sea salt
- 2 Tablespoons coconut oil (more, if needed)
For the vegetables:
- 1 cup thinly sliced onions (about ½ of a large onion)
- sea salt
- 1 pounds shredded vegetables (carrots, cabbage, Brussels, broccoli slaw)
- 1 can of coconut milk or coconut cream
- 2 Tablespoons sugar-free fish sauce
- 1 Tablespoon Thai Spice Blend
- ¼ teaspoon crushed red pepper flakes (or more if you'd like it spicier)
- juice from 1 lime
- a handful of fresh cilantro, chopped
- 2 green onions, thinly sliced
- ⅓ cup finely chopped peanuts
- Chili crisp or sriracha, for serving (optional)
Instructions
- If the shrimp isn't thawed, put them in a strainer and run cool water over them for a couple of minutes or put the strainer in a bowl and fill with water. When thawed, drain and place in a medium bowl. Sprinkle liberally with sea salt.
- To the shrimp add 1 Tablespoon Thai spice blend, the zest and juice from the lime, and the garlic; toss to evenly coat. Let it sit for 10-15 minutes while you gather/prep the other ingredients. If you want to do this ahead of time, chill the shrimp for up to 4 hours.)
- If you didn't purchase pre-shredded vegetables, you'll want to take care of that now. If you have a slicer attachment on your food processor or a mandoline slicer this will go very quickly. If you don't, then just quarter the sprouts and slice everything else as thin as you can with a sharp knife.
- Heat the 2 Tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the shrimp; flip them over as they cook. When the shrimp is completely pink and the edges begin to curl slightly, then transfer them to a plate or bowl.
- Add the onions to the pan with more coconut oil, if you need it. Cook, stirring frequently, until onions are soft, about 5 minutes. Add the shredded vegetables, and toss around to coat them in the oil and spices. Cook for another 2-3 minutes.
- By now you might have some stuff sticking to the bottom of your pan. Pour in the coconut milk and add the fish sauce, 1 Tablespoon Thai Spice Blend, crushed red pepper flakes (if using), and juice from the remaining lime juice. Stir to combine and let everything cook until the greens are wilted, 5-7 minutes.
- Add the shrimp back to the skillet with the chopped cilantro. Stir to reheat the shrimp. Sprinkle the green onions and chopped peanuts over the skillet and serve.
Notes
- I highly recommend this Thai spice blend. The only tricky ingredient is ground fenugreek which you can easily buy online if you can't find it at the grocery store. If you'd rather not make the spice blend you can use Thai curry paste (any type) and double the amounts listed in the recipe.
- In the photos above I used ½ head of cabbage and a 12-oz bag of broccoli slaw. If you aren't buying pre-shredded veg, you can shred/slice the vegetables ahead of time to make this an even quicker meal to prepare during the week!
- Feel free to substitute sliced, uncooked chicken for the shrimp, too. And you can let it marinate for up to 24 hours.
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Nutrition Information
Yield 6 Serving Size 1.5 cupAmount Per Serving Calories 323Total Fat 23gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 514mgCarbohydrates 26gFiber 5gSugar 11gProtein 7g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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