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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

Ingredients

  • 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

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.

Notes

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.

Nutrition

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