Keto Thai Shrimp Stir-Fry
Satisfy your cravings for bold, exotic flavors with this Keto Thai Shrimp Stir-Fry—a low-carb, protein-packed dish that comes together in under 30 minutes! Featuring tender shrimp, crisp and colorful vegetables like red bell peppers, zucchini, and broccoli, and infused with aromatic garlic and ginger, this stir-fry bursts with flavor. The rich, umami-packed sauce is made with coconut aminos, fish sauce, fresh lime juice, and a touch of sugar-free Sriracha for optional heat, ensuring it’s perfectly keto-friendly. Finished with sesame oil, green onions, and cilantro, this dish is both vibrant and healthy. Whether you’re following a ketogenic diet or just looking for a quick and nutritious weeknight meal, this one-pan recipe delivers Thai-inspired goodness right from your own kitchen!
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Recipe Information
Ingredients
- 450 grams raw shrimp (peeled and deveined)
- 2 tablespoons coconut oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 large red bell pepper (sliced into thin strips)
- 1 medium zucchini (sliced into half-moons)
- 150 grams broccoli florets
- 3 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon Sriracha (sugar-free, optional for heat)
- 1 teaspoon sesame oil
- 2 stalks green onion (sliced)
- 2 tablespoons fresh cilantro (chopped, optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
2. Add the shrimp to the skillet and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
4. Add the sliced red bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry for 5-6 minutes, stirring frequently, until the vegetables are tender but still crisp.
5. In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and Sriracha (if using). Pour this sauce over the vegetables and toss to coat evenly.
6. Return the cooked shrimp to the skillet and stir to combine with the vegetables and sauce. Cook for an additional 2 minutes to heat through.
7. Drizzle the stir-fry with sesame oil and garnish with sliced green onions and fresh cilantro, if desired.
8. Serve hot and enjoy your Keto Thai Shrimp Stir-Fry immediately!
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 27.9 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2412 mg | 51% | |
*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.
