Keto Shrimp and Vegetable Stir-Fry
Elevate your weeknight dinner routine with this flavorful Keto Shrimp and Vegetable Stir-Fry that’s perfect for low-carb lifestyles. Packed with tender, protein-rich shrimp and crisp, colorful vegetables like broccoli, zucchini, and red bell peppers, this dish is stir-fried to perfection in a savory blend of soy sauce, sesame oil, ginger, and garlic. Ready in just 25 minutes, this quick and easy recipe is ideal for busy schedules while keeping you on track with your keto goals. With vibrant green onions and a hint of crushed red pepper for added zest, this stir-fry makes a wonderfully balanced, gluten-free meal that’s as nutritious as it is delicious. Serve it piping hot for a satisfying, one-pan dish that’s perfect for lunch or dinner.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 large zucchini, cut into half-moons
- 3 tbsp soy sauce or tamari (gluten-free)
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 green onions, chopped
- 0.25 tsp crushed red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Start by preparing the shrimp. Rinse them under cold water and pat dry with paper towels. Season with a pinch of salt and pepper. Set aside.
In a small bowl, mix the soy sauce or tamari, sesame oil, and red pepper flakes. Set aside for later use.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli, red bell pepper, and zucchini to the skillet.
Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the shrimp to the skillet with the vegetables. Pour in the soy sauce mixture and toss everything together to coat well.
Cook for another 1-2 minutes until everything is heated through and the sauce has slightly thickened.
Remove from heat and sprinkle the stir-fry with chopped green onions.
Serve immediately, adjusting seasoning with additional salt and pepper to taste if needed.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5971 mg | 260% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2986 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
