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Shrimp Stir-Fry

This keto shrimp stir fry is ready in about 20 minutes. It's the ultimate weeknight dinner - quick, delicious and nutritious.
Course Main Course
Cuisine Asian
Keyword shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 310kcal
Author Vered DeLeeuw


  • 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.


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.


Calories: 310kcal | Carbohydrates: 8g | Protein: 38g | Fat: 13g | Saturated Fat: 7g | Sodium: 978mg | Fiber: 2g | Sugar: 2g