Shrimp Stir-Fry

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Shrimp Stir-Fry

I love stir-fry recipes not just because they are so delicious, but also because they are so quick and easy to make. This shrimp stir fry is ready in about 20 minutes. It’s the ultimate weeknight dinner – quick, delicious and healthy.

Shrimp Stir-Fry
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb
Yield: 4 servings
  • 1 cup baby carrots (or carrot slices)
  • 4 tablespoons light soy sauce
  • 1 tablespoon cornstarch or potato starch
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons refined coconut oil
  • 1.5 lb. raw shrimp, peeled and deveined
  • 1 (8 oz) bag snow peas
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  1. Place the baby carrots in a microwave-safe bowl. Add a little water, cover and microwave to slightly soften, 3 minutes.
  2. Prepare the sauce: In another bowl, whisk together the soy sauce, corn starch, garlic, ginger and red pepper flakes.
  3. Heat the coconut oil in a wok or in a large, deep skillet over medium-high heat, about 2 minutes. Add the shrimp and stir-fry until almost done, about 3 minutes.
  4. Add the carrots, the snow peas, and the sauce. Stir-fry until shrimp are done, about 2 more minutes.
  5. Remove from heat and transfer to individual plates or to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds and serve.
Nutrition Per Serving
Calories: 310; Fat: 13g; Saturated fat: 7g; Carbohydrates: 8g; Sugar: 2g; Sodium: 978mg; Fiber: 2g; Protein: 38g

Shrimp Stir Fry

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