Shrimp. Stir fry. Keto. What a powerful combination! There are some who love shrimp, some who love stir fry, and some who love keto. When we combine the three, what a powerhouse of food, health, and satisfaction. What’s even better is all of the options and combinations for making a stir fry that are truly interesting and tasty. A stir fry is a quick and easy way to cook a quick dish brimming with flavor and deliciousness, but also provides a bounty of healthy nutrients from a ton of fresh veggies.
Rough day at the office? Combine a long day at work, followed by errands and picking up the kids from school only to get home exhausted and needing to make dinner. I know the feeling. What can I possibly make to excite my kids, but also provides a ton of nutrients? Keto shrimp stir fry. Yes, yes, and yes! This is a quick, easy and delicious one pan meal that will have everyone asking for more! Combine your shrimp with other favorites like cauliflower, full of fiber and vitamin b, or broccoli, also full of vitamins and even a little fiber, or shirataki noodles that support digestive health and you have a powerhouse meal in minutes. So sit back and relax, because this meal will delight everyone in your family and most importantly you, because you will have your feet up relaxing the days work away in no time. Grab your wok and let’s go for this amazing meal!
Keto Shrimp Stir Fry Ingredients
- Shrimp- Raw, peeled, and deveined. Medium or large shrimp is best for this dish.
- Vegetables- One of the best things about a stir fry is how versatile they are. You can add whatever vegetables you happen to have on hand. The skies are the limits. You can save even more time if you use frozen stir fry vegetables that are already cut.
- Coconut aminos- This is the best replacement for soy sauce on a low carb, gluten free diet. It has a more sweet and salty flavor and great for any and all Asian dishes.
- Ginger- A classic flavor in any stir fry, this root has a spicy aroma that is warming and slightly sweet.
- Garlic- A powerhouse of pungent flavor and a staple in most Asian cuisine. Garlic is great for boosting the nutritional value of dishes, but also tames the fishininess of seafood.
- Sesame Oil- Another staple in Asian dishes, sesame oil has a distinctive nutty flavor.
- Rice wine vinegar- This is less acidic than plain vinegar, but adds the perfect amount of sweet & tangy flavor.
How to Make Keto Shrimp Stir Fry
Heat avocado oil in a large skillet or wok over medium-high heat and vegetables with chili paste, 1/2 teaspoon of salt, a pinch of pepper, and saute for 2-3 minutes. Stir in garlic.
Make sauce by adding coconut aminos, rice wine vinegar, ginger, xanthan gum, remaining salt & pepper, and red chili flakes. Whisk to combine. Add to vegetables and stir.
Add shrimp and cook for 2-3 minutes.
Remove from heat and sprinkle with sesame seeds and extra red chili flakes to desired heat.
Keto Shrimp Stir Fry Variations
Keto Shrimp Stir Fry with Broccoli
Low on other veggies in the house? Make it easy and just use broccoli, onions, and garlic. Add 1 tablespoon of avocado oil and roughly chopped broccoli to a large pan or wok set over medium-high heat. Cook for 5-6 minutes until tender. While vegetables are cooking, make sauce by adding coconut aminos, rice wine vinegar, ginger, xanthan gum, remaining salt & pepper, and red chili flakes. Whisk to combine. Add to vegetables and stir. Increase the heat to high and toss in shrimp. Cook for 4-5 minutes until shrimp is pink and cooked through.
Keto Shrimp Stir Fry with Cauliflower Rice
In a separate pan, cook riced cauliflower with 1 tablespoon of avocado oil. Add 1/2 teaspoon of salt and a pinch of pepper. Cook for 4-5 minutes until tender. Remove from heat and adjust seasoning to taste if needed.
Keto Shrimp and Cabbage Stir Fry
Cabbage is a great vegetable to add to any Asian dish. Add 1 tablespoon of avocado oil and roughly chopped cabbage to a pan or wok set over medium-high heat. Cook for 5-6 minutes until tender. While cabbage is cooking, make sauce by adding coconut aminos, rice wine vinegar, ginger, xanthan gum, remaining salt & pepper, and red chili flakes. Whisk to combine. Add to vegetables and stir. Increase the heat to high and toss in shrimp. Cook for 4-5 minutes until shrimp is pink and cooked through.
Keto Shrimp Stir Fry with Shirataki Noodles
Adding shirataki noodles will add even more texture to this dish. Remove noodles from package and drain in a colander. Rinse thoroughly with cold water, then pat dry with a paper towel. Add noodles in along with the sauce.
Keto Stir Shrimp Fry FAQs
How do you make this keto shrimp stir fry recipe not mushy?
Using a higher heat towards the end will help soak up a lot of the liquid left behind. Also be sure to pat your shrimp completely dry with a paper towel so it sears well.
Which oil is best for stir frying?
Avocado oil is great for stir fry’s. It has a mild flavor that won’t overpower any dish and has a high smoking point. To make the dish more rich, use an additional 1 tablespoon of butter with the avocado oil or at the very end when the vegetables and shrimp are completely.cooked.
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How do you prevent a keto shrimp stir fry recipe from being bland?
Seasoning as you cook each “layer” is key. Adding salt and pepper with each new additional ingredient will help keep your dishes balanced. The sauce also makes a big difference and will help bring all of the flavors and textures of this low carb shrimp stir fry together.
Can I use other vegetables?
The great thing about stir fry’s are how versatile they are. You can use virtually any vegetables you have on hand. Some vegetables may have a longer cooking time to get tender.Print
Spicy Keto Shrimp Stir Fry
Been on the search for a healthy weeknight meal that is big on flavor, but you are short on time? We have your covered. This one-pan keto shrimp stir fry is low in carbs, soy free, bursting with rich Asian flavor, and only takes 15 minutes to prepare.
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Dinner
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon avocado oil
- 1 small onion (roughly sliced)
- 1 red bell pepper (thinly sliced)
- 2 cups broccoli (roughly chopped)
- 1/2 cup snap peas (roughly chopped)
- 1 cup carrots (sliced)
- 1/4 cup coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon ginger (freshly grated)
- 2 cloves garlic (finely minced)
- 1/4 teaspoon chili paste
- 1/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon pepper
- pinch red pepper flakes
- Heat avocado oil in a large skillet or wok over medium-high heat. Toss in vegetables along with chili paste, 1/2 teaspoon of salt, a pinch of pepper, and saute for 2-3 minutes. Stir in garlic.
- While vegetables are cooking, make sauce by adding coconut aminos, rice wine vinegar,sesame oil, ginger, xanthan gum, remaining salt & pepper, and red chili flakes. Whisk to combine. Add to vegetables and stir.
- When veggies are tender, turn up the heat to high and toss is shrimp. Cook for 2-3 minutes until shrimp is pink and cooked through.
- Remove from heat and sprinkle with sesame seeds and extra red chili flakes to desired heat. Serve over cauliflower rice.
- Serving Size: 1 cup
- Calories: 213
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
Keywords: keto shrimp stir fry