Low Carb Shrimp Stir Fry
Savor the vibrant flavors of this Low Carb Shrimp Stir Fry, a quick and healthy meal that's perfect for busy weeknights. Packed with perfectly sautéed large shrimp, crisp broccoli florets, colorful bell peppers, zucchini, and julienned carrots, this dish is brimming with wholesome vegetables and lean protein. Seasoned with a zesty blend of soy sauce, sesame oil, garlic, and ginger, and topped with a sprinkle of sesame seeds and fresh cilantro, it delivers layers of bold, aromatic taste. Ready in just 30 minutes, this gluten-free stir fry is an ideal choice for a low-carb dinner that doesn't skimp on flavor. Serve it as a standalone dish or pair with cauliflower rice for a complete meal that satisfies and nourishes.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 medium bell pepper, thinly sliced
- 1 medium zucchini, halved and sliced
- 1 medium carrot, julienned
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 0.25 cup soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Increase the heat to high and add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add a little more olive oil if needed, and stir-fry the broccoli florets, bell pepper, zucchini, and carrot for about 5-6 minutes or until just tender-crisp.
Return the shrimp to the skillet with the vegetables, adding in the green onions.
In a small bowl, mix the soy sauce or tamari, sesame oil, lime juice, and red pepper flakes. Pour this sauce over the shrimp and vegetable mixture.
Stir well to combine all the ingredients and allow the sauce to coat the vegetables and shrimp evenly, cooking for another 2-3 minutes.
Sprinkle with sesame seeds and chopped cilantro before serving.
Serve immediately and enjoy your healthy low-carb stir fry.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 17.2 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2736 mg | 58% | |
*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.
