This keto shrimp stir fry is ready in about 20 minutes. It’s the ultimate weeknight dinner – quick, delicious and nutritious.
I make this stir fry often. My entire family loves it, and it’s always great to find a dish that The Picky Eater likes. It’s very tasty and it’s also very easy to make. Even the leftovers are great!
Shrimps are amazing. Tasty little packages of protein, they are nutritious, versatile and delicious. 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.
The ingredients you’ll need
Like all stir fry recipes, this recipe is very flexible. Apart from the shrimp and the basic sauce, you can use a variety of vegetables.
I often use carrots and snow peas in this shrimp stir fry. But you can use other vegetables such as broccoli, cauliflower or asparagus.
The exact measurements are included in the recipe card below. Here’s an overview of what I usually use:
Vegetables: Carrots and snow peas. Use small cauliflower florets instead of the carrots to reduce the carb count.
For the sauce:
- Light soy sauce. I almost never use traditional soy sauce. I find it too salty. Or you can use a gluten-free alternative and add salt as needed.
- Cornstarch: A small amount to help thicken the sauce.
- Aromatics: Minced garlic and minced ginger. I’m lazy so I use the stuff that comes already minced in a jar. Not as good as freshly minced, but easier!
- Red pepper flakes: Just a little. The dish isn’t really spicy, but the pepper flakes add an interesting layer of flavor.
Cooking oil: Refined coconut oil, or you can use avocado oil (possibly a healthier choice).
Shrimp: Raw shrimp, peeled and deveined. The tails can be on or off – this is purely up to you. 🍤
To finish the dish: Sesame oil and sesame seeds.
How to make keto shrimp stir-fry
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Steam the carrots (or the cauliflower). I start by microwaving the carrots to slightly soften them. They don’t need to be fully cooked, they will keep cooking when you add them to the stir-fry.
Prepare the sauce. Whisk together the soy sauce, corn starch, garlic, ginger, and red pepper flakes.
Cook the shrimp in the oil over medium-high heat until almost done (but not quite), about 3 minutes.
Add the vegetables and the sauce and cook 2 more minutes, until the shrimps are fully cooked.
Finish the dish. Drizzle with sesame oil, sprinkle with sesame seeds and serve.
Is it keto even with carrots?
I think so. The carrots do raise the carb count, although even with them, a serving of this shrimp stir fry still only has 6 grams of net carbs. Obviously, replacing the carrots with a low carb vegetable such as cauliflower 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 keto alternative to cornstarch such as konjac powder, adjusting the amount you use according to the package instructions.
If you replace the carrots with cauliflower and the cornstarch with konjac powder, this dish has 297 calories, 5 grams of carbs and 1.5 grams of fiber per serving.
How to serve keto shrimp stir fry?
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them very gently, covered, in the microwave on 50% power.
More shrimp recipes that you might enjoy
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- 1 cup baby carrots or carrot slices (can use 1 cup small cauliflower florets instead)
- 4 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon cornstarch (or the equivalent in konjac powder according to the package directions)
- 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.