Keto Stir Fry With Shrimp (Low Carb Keto Chinese) is a super easy one-pan Chinese recipe you can whip together in no time! So much delicious Asian flavor with tender shrimp and vegetables.
Serve on its own or over riced cauliflower. Yum. Low carb, sugar-free, and keto-friendly - what's not to love? 🙂
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🎥 Recipe Video
You'll ❤️ Love Stir Fry With Shimp
Family Friendly
Finding healthy recipes that I can serve to my whole family is my number one criteria - even those not following a keto diet. Stir fry with shrimp was a huge hit and there was literally nothing left in the pan when they finished! 🙂 I wish I had caught that on video!
Easy One Pan
This really is easy. The shrimp and veggies are sauteed until in one pan and the sauce added in the last few minutes. Takes less than 25 minutes from start to finish. It's a great recipe to use up vegetables in your fridge!
Best Taste
I absolutely LOVE the flavors in this dish. The combination of ginger, soy sauce (coconut aminos), and garlic, with sesame oil in the sauce is so delicious when added to the sauteed veggies and shrimp.
If you're looking for more delicious stir fry recipes be sure to make Mongolian Beef and Broccoli and Ground Pork Stir Fry! 🙂
It's low carb, sugar-free, and keto
The recipe as it stands includes 1/2 cup of carrots and 1/2 cup of green onion. Even with that, there are only 7.5 gams of net carbs. That's great in my book! Full nutritional analysis is in the recipe card.
13 g fat 7.5 g net carbs 16.8 g protein
Ingredients and Tools
Ingredients
Stir Fry
- Extra Virgin Olive Oil
- Shrimp
- Vegetables - cut into bite-sized pieces and slices (we used 2 cups broccoli, 1/2 cup carrots, 1 cup zucchini, 1 cups bell peppers (red and yellow), 2 cups mushrooms, 1 cup thinly sliced cabbage, and 1/2 cup green onion)
Sauce
- Ginger Paste
- Garlic
- Coconut Aminos or Liquid Aminos or Tamari Sauce - if not following keto or a gluten free diet, regular soy sauce can be used.
- Sesame Oil
- Red Pepper Flakes
- Xanthan Gum (or, 2 tsp cornstarch if not following keto)
Tools
- Fry pan or wok
- chefs knife
- cutting board
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisk
- spatula
Instructions
This is a very simple keto shrimp stir fry, here are the step-by-step instructions:
In a small bowl, whisk together ginger paste, garlic, coconut aminos, sesame oil, red pepper flakes, and xantham gum. Set aside
Heat oil in a skillet or wok until very hot (but not smoking), add shrimp, and saute until pink. Remove shrimp from pan, cover with foil and keep warm.
Add broccoli and carrots. Saute for 3 minutes, stirring frequently.
Add zucchini, bell peppers, and mushrooms. Saute for 3 minutes stirring frequently.
Add cabbage and green onion. Saute for 2 minutes. Test veggies for doneness. If needed, continue sauteing until veggies are done to your liking.
Add shrimp back to the pan and stir all together.
Pour sauce over veggies and shrimp and stir for 1 minute.
Toss it all together. Remove from heat and serve!
How To Serve
Shrimp stir fry can be a stand-alone dish, but I frequently serve it with riced cauliflower or Coconut Cauliflower Rice. Feel free to serve regular cooked rice for anyone not following a low carb or keto diet in your house.
FAQs
Can I make keto stir fry with chicken or beef?
Yes, you can definitely swap out shrimp for chicken or beef. Super delicious!
Can I substitute other vegetables in my stir fry?
Yes, you can substitute any vegetables you like. I always use 8 cups of vegetables in whatever combination I have on hand. The only stipulation is that they have to be able to be stir-fried and you have to add tougher vegetables that take the longest to cook first (like broccoli).
How can I decrease carbs?
The easiest way is to not use carrots or green onion. I use a small amount of both because I love the flavor. I account for the carbs in that day's allowance.
More Chinese Recipes
Here are a few delicious Chinese-inspired recipes I think you'll enjoy!
- Mongolian Beef and Broccoli
- Slow Cooker Sesame Chicken
- Ground Pork Stir Fry
- Keto Stir Fry with Shrimp
- Instant Pot Chicken Fried Rice
- Crockpot Cashew Chicken
- Recipe for Fried Rice
Recipe
Keto Stir Fry With Shrimp
Ingredients
Stir Fry
- 4 tablespoons olive oil
- 1 pound shrimp
- 8 cups vegetables in bite-sized pieces/slices (see notes below)
Sauce
- 1 teaspoon ginger paste
- 2 teaspoons garlic
- ¼ cup coconut or liquid aminos tamari sauce, or soy
- 4 teaspoons sesame oil
- ⅛ to ¼ teaspoon red pepper flakes
- ½ teaspoon xantham gum or, 2 tsp cornstarch if not following keto
Instructions
- In a small bowl, whisk together ginger paste, garlic, coconut aminos, sesame oil, red pepper flakes, and xantham gum. Set aside
- Heat oil in a skillet or wok until very hot (but not smoking), add shrimp and saute until pink. Remove shrimp from pan, cover with foil and keep warm.
- Add broccoli and carrots. Saute for 3 minutes, stirring frequently.
- Add zucchini, bell peppers, and mushrooms. Saute for 3 minutes stirring frequently.
- Add cabbage and green onion. Saute for 2 minutes. Test veggies for doneness. If needed, continue sauteing until veggies are done to your likeness.
- Add shrimp back to the pan and stir all together.
- Pour sauce over veggies and shrimp and stir for 1 minute.
- Remove from heat and serve!
Video
Notes
Nutrition
© 2023 Seeking Good Eats™
Keto STIR FRY WITH SHRIMP 🍤 is tasty, easy, and de-LISH. An easy one-pot shrimp stir fry that takes less than 25 minutes. That's faster than ordering your favorite Chinese recipe from takeout- and healthier too! #keto #chinese #asian #shrimp #seafood #stirfry #ketostirfry #ketogenic #ketodinner #shrimpstirfry #seekinggoodeats
Tanya says
So delicious. But step 5 mentions cabbage??? Are you referring to the vege combo???
seekinggoodeats says
Thank you! So glad you loved it! 🙂 Yes, I did use 1 cup cabbage when I made this recipe. I accidentally left that notation out, but just added it into the recipe card. Thanks so much and have a good day!
Bunni says
People, I am serious! Run Don't Walk to your kitchen and grab your wok! This is fabulous!!! I added celery (because I had some and I like it) and replaced the green onion with thin slices of yellow onion put in with carrots and broccoli (because I did not have green onion and like the onion cooked a little more than you would green onions). I also had to use cornstarch as I did not have xanthum gum; but, it only added about 2 carbs to the whole recipe. We LOVED it last night and I have been snacking on the leftovers (cold) all day. That is how good it is!! Thanks so much for sharing this recipe!
seekinggoodeats says
Thank you!! So glad you loved the stir fry! We make it a lot and I mix up all the vegetables all the time too. Love your tips! 🙂
Mary says
Absolutely delicious I followed the recipe completely although I didn't add carrots I added the zucchini with the broccoli and therefore the others as guided.Cauliflower rice was our choice.
Kori says
Thank you! Glad you loved it and I love how you easily substituted. It's such a flexible recipe. It's on my menu this week again. 🙂
Robin says
Love this recipe, as it works with any meat, especially shrimp, chicken and you can toss in almost any veggie you have on hand. Love it!!
P Lee says
Sooo good. Great flavor. Subbed sugar snap peas for broccoli and omitted zucchini and cabbage cause didn’t have them. Easy to follow instructions. Highly recommend.