Low Carb Stir-Fried Squid with Ginger and Scallions
Delight your taste buds with this flavorful and healthy Low Carb Stir-Fried Squid with Ginger and Scallions—a seafood lover’s dream packed with bold aromatics and vibrant textures! Perfect for a quick weeknight dinner, this recipe highlights tender squid rings stir-fried to perfection alongside fresh ginger, garlic, and crisp scallions, all infused with a savory soy sauce and sesame oil blend. Ready in under 25 minutes, this gluten-free, keto-friendly dish offers a satisfying burst of umami without compromising on nutrition. Serve it as a main course or pair it with low-carb sides like cauliflower rice for an irresistibly balanced meal.
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Recipe Information
Ingredients
- 500 grams Fresh squid, cleaned and cut into rings
- 2 tablespoons Fresh ginger, julienned
- 4 stalks Scallions, cut into 2-inch pieces
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce (low sodium or gluten-free if needed)
- 1 teaspoon Sesame oil
- 1 tablespoon Neutral cooking oil (e.g., avocado or vegetable oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Thoroughly clean the squid by rinsing under cold water. Remove any cartilage, beaks, or residual ink if not already done. Slice into rings and pat dry with paper towels.
Prepare the aromatics: Julienne the ginger, mince the garlic, and cut the scallions into 2-inch pieces.
In a small bowl, mix the soy sauce and sesame oil. Set aside for later.
Heat a wok or large skillet over high heat. Add the neutral cooking oil and allow it to shimmer.
Add the ginger and garlic to the wok and stir-fry for 30 seconds, or until fragrant.
Toss in the squid rings and stir-fry for 2-3 minutes, or until they are opaque and tender. Be careful not to overcook the squid, as it can become rubbery.
Add the scallions, salt, black pepper, and optional red chili flakes. Stir-fry for another 1-2 minutes until the scallions are just wilted.
Pour the soy sauce and sesame oil mixture into the wok. Toss everything together quickly to ensure the squid is evenly coated.
Remove the stir-fry from the heat and transfer to a serving plate immediately.
Serve hot as a standalone dish or alongside low-carb cauliflower rice or stir-fried vegetables.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1714 mg | 36% | |
*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.
