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This keto shrimp stir fry is ready in about 20 minutes. It's the ultimate weeknight dinner - quick, delicious and nutritious.
or carrot slices (can use 1 cup small cauliflower florets instead)
light soy sauce
(or use a gluten-free alternative and add salt as needed)
(or the equivalent in konjac powder according to the package directions)
red pepper flakes
refined coconut oil
peeled and deveined
(8 oz bag)
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.
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.
Shrimp Stir-Fry https://healthyrecipesblogs.com/shrimp-stir-fry/