Go Back

Quick Spicy Garlic Shrimp Stir-fry

Lightly crisp shrimp with fresh veggies in a super simple stir-fry that is packed with flavour.
Prep Time10 mins
Cook Time5 mins
Course: Appetizer, Main Course
Keyword: gluten free, keto, Paleo, Whole30
Servings: 4


  • 3 tbsp oil, for frying
  • 1.5 lbs shrimp, shells off
  • 2 tbsp arrowroot powder
  • 2-3 cloves garlic, minced
  • 1 onion, diced
  • 1-3 whole dried red chillies
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2-3 green chillies, diced
  • 2 tbsp coconut aminos


  • Heat a large wok with 1 tbsp oil over medium high heat.
  • Pat shrimp dry and toss the shrimp in the arrowroot powder till well coated.
  • Working quickly, add the shrimp to the wok one at a time so they don't stick together. Make sure not to over crowd the pan (you may need to do this in two batches).
  • Cook for 2-3 mins till the shrimp just start to turn pink. Careful not to over cook them.
  • Remove the shrimp from the pan, add the remaining 2 tbsp of oil to heat up.
  • Add the onion and garlic and dried red chilies. Cook for 1 min till it starts to get fragrant.
  • Add the peppers and diced chillies. Cook for 2- 3 mins, add the shrimp back in.
  • Add the coconut aminos and toss to coat. Cook for 1 more min till shrimp are cooked through.
  • Serve warm over zucchini noodles or rice.