Dinner / Recipes

Healthy Shrimp Stir Fry

Now that it’s getting colder, I feel like it is takeout season haha. Who wants to go out in the cold to go to a restaurant?! Not me. The problem is, it’s soooo hard to find healthy takeout options that don’t cost a ton of $$. So I’ll be making this healthy shrimp stir fry all fall and winter long! It’s almost as simple as ordering takeout but you know exactly what’s going into it!

For the shrimp, I baked it before adding it into the bowl because it’s way less messy this way. I just use a silicone baking sheet from Amazon. I seasoned them with Trader Joe’s chili lime seasoning and baked at 400F for 15 minutes! Easiest way to make shrimp if you want a simple clean up!

I am a little lazy when it comes to stir fry haha. Frozen stir fry veggies because it saves SO much time and who has 10 different veggies on hand?! I don’t even know where to buy baby corn haha. Plus it’s really not that much more expensive than if you bought the vegetables individually. You also save time by not having to cut up the vegetables!

I microwave the frozen veggies, then sauté them in a little bit of coconut aminos before adding the zoodles in! It doesn’t take long to sauté them, about 8 minutes. Sautéing them from frozen would also work if you aren’t a microwave fan!

I make my zoodles with one of my most used gifts ever (shoutout to my future in laws for being amazing), my Kitchen Aid Attachment Spiralizer. It gives them the perfect shape to keep them from getting soggy! Plus it’s big enough to sauté other veggies. This is the one I used in college for a few years though and it held up really well.

Okay so what are coconut aminos? I’ve been using them for about a year or so in my stir fry- I found them through seeing other people using them on Instagram! You can find them at Trader Joes, most health food stores, amazon, etc. They taste almost identical to soy sauce but they are gluten and soy free.

I am NOT a nutritionist/dietitian so always do your own personal research but from what I have found, they are packed with minerals and vitamins. They have a bunch of amino acids in them (aka the building blocks of protein) and amino acids are really important to overall health!

So basically, from what I can tell they taste just like soy sauce but could have more health benefits! I added some to my veggies while the sautéed and then again to the finished bowl.

Another nice aspect of this dish is the versatility. If I’m making some for Eli too (who is anti-zoodle…) I’ll make regular noodles. Doesn’t take that much extra time and everyone is happy! It seriously is a dish for the whole family!

Hope you love it!!

XO, Pey

Shrimp with stir fry veggies and zucchini noodles on a wood background.

Healthy Shrimp Stir Fry

A healthy spin on your favorite stir fry that is gluten free and soy free.

Cook Time
15 minutes
Shrimp with stir fry veggies and zucchini noodles on a wood background.


1 bag of large size shrimp

1 bag of frozen stir fry vegetables

Coconut Aminos

1 medium size zucchini

red pepper flakes

Avocado oil

Trader Joe’s Chili Lime Seasoning


  1. Preheat the oven to 400F and Line a pan with either silicone baking sheets or non stick spray.
  2. Make sure shrimp are thawed and sprinkle with seasoning.
  3. Bake for 15 minutes at 400F
  4. I microwaved the frozen veggies to make stir frying quicker but you can also stir fry from frozen
  5. Assuming you thawed veggies, add to a skillet over medium heat with avocado oil to make sure they don’t stick. Add 2 tbsp coconut aminos. Cook for about 8 minutes.
  6. While the veggies and shrimp cook, spiralize your zucchini.
  7. Add zucchini to the skillet after 8 minutes and cook for another two minutes.
  8. Serve with red pepper flakes and more coconut aminos if you want!

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