Low Carb Shrimp and Vegetable Stir-Fry
Bursting with vibrant flavors and packed with fresh, wholesome ingredients, this Low Carb Shrimp and Vegetable Stir-Fry is the ultimate quick and healthy weeknight dinner. Tender, juicy shrimp are stir-fried with a rainbow of crisp vegetables like broccoli, red bell peppers, zucchini, and carrots, all tossed in a savory, aromatic sauce made with low-sodium soy sauce, sesame oil, and a touch of red pepper flakes for a subtle kick. Fresh ginger and garlic infuse the dish with bold, aromatic notes, while a sprinkle of chopped cilantro and a squeeze of lime add the perfect finishing touch. Ready in just 30 minutes, this low-carb, gluten-free recipe is as easy to make as it is flavorful, making it an ideal choice for anyone seeking a nutritious yet satisfying stir-fry meal. Enjoy it on its own for a light, carb-conscious option or pair it with cauliflower rice for a heartier dish!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 medium carrot, julienned
- 3 medium green onions, sliced diagonally
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon red pepper flakes
- 1 medium lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
Instructions
Begin by preparing all the ingredients. Peel and devein the shrimp if necessary. Chop all the vegetables and set aside.
In a small bowl, combine the low-sodium soy sauce, sesame oil, and red pepper flakes. Stir to combine, making the sauce for the stir-fry.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the shrimp to the skillet. Cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli, red bell pepper, zucchini, and carrot.
Stir-fry the vegetables for 4-5 minutes until they start to soften but are still crisp.
Return the shrimp to the skillet. Pour the prepared sauce over the shrimp and vegetables.
Toss everything together and cook for another 2 minutes, allowing the flavors to meld and the shrimp to heat through.
Remove from heat and sprinkle with sliced green onions and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.4 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2463 mg | 52% | |
*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.
