This keto shrimp stir fry is ready in about 20 minutes. It’s the ultimate weeknight dinner – quick, delicious and very healthy.
I make this shrimp stir fry very often. It’s keto, delicious, and very easy to make.
Shrimp are amazing. Tasty little packages of protein, they are healthy, versatile and delicious. Just make sure you buy either wild or responsibly farmed shrimp.
I also love stir-fry recipes. Not just because they are tasty, but also because they are so quick and easy to make. This recipe, for example, is ready in about 20 minutes! It’s the ultimate weeknight dinner – quick, delicious and healthy.
What do you put in shrimp stir fry?
Like all stir fry recipes, this recipe is very flexible. Apart from the shrimp and the basic sauce (which consists of soy sauce, garlic, ginger, red pepper flakes and sesame oil), you can use a variety of stir fry vegetables. I often use carrots and snow peas. But you can use other vegetables such as broccoli, cauliflower or asparagus.
Is this shrimp stir fry recipe suitable for a low carb diet?
I think it is. Especially for a moderately low carb diet. The carrots do raise the carb count for this dish, although a serving is still low carb (6g net carbs). Obviously, replacing the carrots with a low carb vegetable would lower the carb count even further.
As for the cornstarch, the small amount I use helps the sauce thicken, and does not significantly raise the carb count per serving. If you worry about GMOs you can use organic cornstarch. And of course, you can try using a low carb alternative such as konjac powder, adjusting the amount you use according to the package instructions.
How to serve shrimp stir fry?
What about leftovers?
You can keep leftover shrimp stir fry in the fridge, in an airtight container, for three days. Reheat them very gently, covered, in the microwave on 50% power.
More shrimp recipes you might enjoy
- 1 cup baby carrots or carrot slices
- 4 tablespoons light soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 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
- Place the baby carrots in a microwave-safe bowl. Add a little water, cover and microwave to slightly soften, 3 minutes.
- Prepare the sauce: In another bowl, whisk together the soy sauce, corn starch, garlic, ginger and red pepper flakes.
- 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.
- Add the carrots, the snow peas, and the sauce. Stir-fry until shrimp are done, about 2 more minutes.
- Remove from heat and transfer to individual plates or to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds and serve.