Keto Stir Fry With Shrimp 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?
Keto Stir Fry With Shrimp
Keto stir fry with shrimp is tasty, easy and delicious! An easy one-pan 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
Why You Will Love Stir Fry With Shimp
Perfect For Everyone - Even Those Not On A Keto Diet
I serve this dish to my whole family so I do include some carrots and green onion.
Super easy one-pan meal
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!
It tastes amazing
I absolutely LOVE the flavor of this dish. The combination of ginger, soy sauce (coconut aminos), garlic, with sesame oil for the sauce is so delicious when added to the sauteed veggies and shrimp.
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
What You Will Need to Make Keto Shrimp Stir Fry
This post may contain affiliate links, which help to keep this content free (Full Disclosure)
Tools
- Fry pan or wok
- chefs knife
- cutting board
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisk
- spatula
Ingredients
Stir Fry
- 4 tbsp olive oil
- 1 lb shrimp
- 8 cups vegetables in bites sized pieces/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
- 1 tsp ginger paste
- 2 tsp garlic
- 1/4 cup coconut or liquid aminos or tamari sauce (or, soy sauce if not following keto)
- 4 tsp sesame oil
- 1/8 to 1/4 tsp red pepper flakes
- 1/2 tsp xantham gum (or, 2 tsp cornstarch if not following keto)
How To Make Keto Stir Fry
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!
What To Serve With Shrimp Stir Fry
This is really a stand-alone dish, but I frequently serve it with riced cauliflower. For anyone not on a low carb or keto diet rice, of course, is amazing.
Common Questions
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 Keto Recipes With An International Twist!
- Mongolian Beef and Broccoli (Low Carb and Keto Chinese)
- Slow Cooker Beef Stroganoff (Keto Beef Stroganoff)
- Traditional Hungarian Paprika Chicken (Low Carb and Keto)
- Italian Slow Cooker Chicken Thighs (Low Carb and Keto Slow Cooker Chicken)
- Best Corned Beef Recipe (Slow Cooker and Instant Pot)
- French Country Skillet Chicken Dinner
We'd Love To Hear From You!
We'd LOVE for you to help us share this recipe! Here's how:
REVIEW OUR RECIPE
We love reviews! Please leave any questions and comments below and don't forget to review our dish!
SHARE YOUR PHOTOS
Show us what a star chef you are! Take photos of this dish and share them! We'd LOVE to see them!
Upload a photo of this dish to our Pinterest pin
Tag @seekinggoodeats and hashtag it #seekinggoodeats
Share and tag @seekinggoodeats
PIN OUR PIN
Share our pin and pin on Pinterest!
Pin me for later!
Keto Stir Fry With Shrimp
Keto Stir Fry With Shrimp 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?
Ingredients
Stir Fry
- 4 tbsp olive oil
- 1 lb shrimp
- 8 cups vegetables, in bite-sized pieces/slices (see notes below)
Sauce
- 1 tsp ginger paste
- 2 tsp garlic
- 1/4 cup coconut or liquid aminos, tamari sauce, or soy
- 4 tsp sesame oil
- 1/8 to 1/4 tsp red pepper flakes
- 1/2 tsp 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!
Notes
For vegetables 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
Nutrition Information:
Yield: 6 Serving Size: 1 1/2 cupsAmount Per Serving: Calories: 204Total Fat: 13.1gCholesterol: 121mgSodium: 323mgCarbohydrates: 10gNet Carbohydrates: 7.5gFiber: 2.5gSugar: 3gProtein: 16.8g
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! 🙂