This Paleo shrimp stir fry delivers all the bold flavors of a classic stir fry without the excess carbs or additives. Made with shrimp and plenty of crisp vegetables, it’s a satisfying whole-foods option when you want a flavorful, low-carb dinner. It’s straightforward to prepare and won’t keep you in the kitchen for hours.
This post is sponsored by Vital Proteins. I’m proud to work with a brand I use and believe in—thanks for supporting the blog and Vital Proteins.
I love the mix of textures in this shrimp stir fry: sweet, crunchy sugar snap peas, tender shrimp, and a silky sauce that brings everything together. The “noodles” are zucchini noodles (zoodles), which you can make with a spiralizer, mandoline, or a sharp knife.
Because zucchini releases a lot of water when cooked, it’s important to remove excess moisture from the zoodles before adding them to the stir fry. Wrap them in a paper towel and squeeze, or use a nut milk bag to extract extra liquid so your stir fry doesn’t get watery.
The sauce gains a great glossy, velvety texture when thickened with gelatin. Since I started cooking with beef gelatin from Vital Proteins, my pan sauces and glazes have looked and tasted better. Gelatin is a versatile thickening agent that works well in savory sauces and helps produce that restaurant-style sheen and mouthfeel.
If you haven’t tried cooking with gelatin before, it’s easy to use and often replaces arrowroot or tapioca for thickening. Chefs even add beef gelatin to meatballs to improve juiciness and texture. It’s also a beneficial addition to meals—gelatin is a pure collagen protein that supports gut health and can help hair, skin, nails, and joints. Many people mix it into hot coffee or morning beverages for added protein and satiety.
Don’t be intimidated by gelatin—use it in savory dishes like this stir fry to see how it elevates texture and flavor. This recipe is a great introduction to cooking with gelatin.
Some quick gelatin tips:
- Use about 1 1/2 teaspoons of beef gelatin per cup of liquid for a smooth, emulsified pan sauce.
- “Bloom” gelatin by mixing it into a small amount of liquid (water or broth) before adding it to the hot sauce—this activates its gelling properties.
- High-acid fruits like pineapple contain enzymes that prevent gelatin from setting. If making jellies or desserts with these fruits, boil them for a few minutes first to inactivate the enzymes.
- Gelatin firms up as it cools, so sauces may thicken off the heat—no need to add extra gelatin if it seems thin while still hot.
- If refrigerated, reheat leftovers to return the sauce to a pourable consistency.
Other recipes using gelatin you might enjoy:
Salisbury Steak
Classic Pot Roast and Veggies One Pan Meal
Raspberry Lemonade Jello
Pork Tenderloin with Rosemary Mushroom Gravy
Shrimp Stir Fry: Paleo, Whole30 & Low Carb + Tips for Cooking With Gelatin
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3-4 servings
Ingredients
- 1 pound shrimp, deveined and tails removed
- 2 zucchini, sliced into thin strips or spiralized
- 1 green pepper, sliced
- 1 cup sugar snap peas
- 1 cup shredded carrots
- 1/2 red onion, sliced (about 1 cup)
- 1/2 cup green onion, roughly chopped (about 4 green onions)
- 1/3 cup chicken or vegetable stock
- 1/3 cup coconut aminos (soy sauce replacement)
- 3 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 1/2 teaspoons beef gelatin
- 1 teaspoon dried parsley
- 1/8 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- *Optional: sesame seeds, parsley, and additional green onion to garnish
Instructions
- In a large skillet over medium heat, add 1 tablespoon olive oil, the ginger, and garlic. Cook until fragrant.
- Add the shrimp, season with salt, pepper, and parsley, and cook about 4 minutes per side or until fully cooked. Remove shrimp and set aside.
- While the shrimp cooks, combine the stock, coconut aminos, and beef gelatin in a small bowl and set aside to bloom briefly.
- Add another tablespoon of oil to the pan and add the zucchini noodles. Stir frequently and cook until fork-tender. Remove and set aside to drain excess water.
- Discard any excess liquid from the pan, return to medium heat, and add the remaining tablespoon of oil. Sauté the red and green onion, pepper, carrots, and sugar snap peas, stirring occasionally.
- Cook the vegetables 6–8 minutes until tender-crisp.
- Wring excess water from the zoodles using a paper towel or nut milk bag.
- Add the prepared sauce to the pan with the vegetables and stir to combine. Return the shrimp and zoodles to the pan and cook 1–2 minutes, tossing to coat.
- Remove from heat—the sauce will thicken as it cools. Garnish with sesame seeds, parsley, and extra green onion if desired. Serve and enjoy.
Nutrition Facts:
- Calories: 183
- Sugar: 9 g
- Fat: 0.6 g
- Carbohydrates: 15 g
- Protein: 24 g
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