Spicy Keto Shrimp Stir Fry

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.



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and sprinkle with sesame seeds and extra red chili flakes to desired heat.  Serve over cauliflower rice.


Keywords: keto shrimp stir fry