Need a quick, flavorful dinner? This high-protein, low carb, keto shrimp stir fry is a must-make! It’s a one-pan, veggie-packed dish with juicy shrimp, bold Asian-inspired flavors, and a crave-worthy sauce that brings everything together. Whether you serve it solo or over cauliflower rice, this 30-minute shrimp stir fry is satisfying, simple, and perfect for busy nights.
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The must-make keto stir fry with shrimp and veggies.
Family-Friendly Flavor Bomb. Even picky eaters will clean their plates. This was a huge hit at my house—there wasn’t a single shrimp left! (True story: I wish I had filmed the empty pan.)
One-Pan Wonder. Just 25 minutes from fridge to fork. Shrimp and veggies are sautéed in one skillet, then tossed with a flavor-packed sauce. Less mess, less stress.
Bold, Asian-Inspired Taste. We’re talking fresh ginger, garlic, coconut aminos, and sesame oil… sautéed with colorful veggies and tender shrimp. It’s takeout vibes—but lighter, fresher, and better for you.
Flexible & Customizable. Use whatever stir-fry-friendly veggies you have on hand. And if shrimp’s not your thing, chicken or beef works great too!
Healthy Win. This dish isn't just low carb and keto - it's also plant-foward, gluten free, dairy free, and sugar free!
If you're looking for more delicious stir fry recipes be sure to make this Fried Tofu Stir fry with Broccoli and Mushrooms, Mongolian Beef and Broccoli, or this Ground Pork Stir Fry! 🙂
Let’s talk texture and flavor.
This keto shrimp stir fry is all about balance—tender, juicy shrimp paired with crisp-tender veggies like broccoli, peppers, and zucchini. The mix of textures keeps each bite interesting, while mushrooms, cabbage, and green onion add just the right softness and depth.
The sauce brings it all together: savory, slightly sweet, garlicky, and gingery with a hint of sesame and a touch of heat. It coats everything perfectly for a bold, satisfying flavor that tastes way more indulgent than it actually is.
What you'll need.
Shrimp Stir Fry
- Extra Virgin Olive Oil
- Shrimp
- Vegetables - cut into bite-sized pieces and slices (I used 2 cups broccoli, ½ cup carrots, 1 cup zucchini, 1 cups bell peppers (red and yellow), 2 cups mushrooms, 1 cup thinly sliced cabbage, and ½ cup green onion)
Stir Fry 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 teaspoons cornstarch if not following keto)
How to make low carb shrimp stir fry.
Here's how to make this quick and simple keto shrimp stir fry:
Sauce
- In a small bowl, whisk together ginger paste, garlic, coconut aminos, sesame oil, red pepper flakes, and xantham gum. Set aside.
Stir fry shrimp
- 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.
Stir fry veg
- 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.
Finish
- 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 it.
This dish is great on its own, but I love serving it over riced cauliflower or Coconut Cauliflower Rice for a more filling meal. Not following low carb? Serve with regular rice or noodles for the fam!
FAQs
Absolutely! This stir fry works beautifully with chicken and beef!
Yes! As long as you stick to 8 cups total, mix and match based on what you’ve got. Just sauté tougher veggies (like broccoli) first so they cook evenly.
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.
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📖 The recipe.
Low Carb Shrimp and Vegetable Stir Fry
Ingredients
Stir Fry
- 4 tablespoons olive oil
- 1 pound shrimp
- 8 cups fresh 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 teaspoons 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.
Kori's Tips
Nutrition
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P Lee
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.
Robin
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!!
Mary
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
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. 🙂
Bunni
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
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! 🙂
Tanya
So delicious. But step 5 mentions cabbage??? Are you referring to the vege combo???
seekinggoodeats
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!