This 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. My entire family loves it, and it’s always great to find a dish that The Picky Eater likes. It’s healthy, delicious, and very easy to make. Even the leftovers taste great!
The perfect weeknight dinner
Shrimps are amazing. Tasty little packages of protein, they are healthy, 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 – quick, delicious and healthy.
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.
- 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 shrimp stir-fry
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Steam the carrots. 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?
I think it can be. 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.
How to serve shrimp stir fry?
You can serve it as is, or on top of cauliflower rice. It’s also good on shirataki noodles, or on a bed of spinach leaves. And if you don’t mind the carbs, it’s obviously good on a bed of rice.
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
If you’re looking for more Asian-inspired shrimp recipes, you should definitely try this very tasty sesame shrimp recipe. And for the ultimate in easy shrimp recipes, nothing beats baked shrimp!
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Shrimp Stir-Fry
INGREDIENTS
- 1 cup baby carrots or carrot slices
- 4 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 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
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
