Low Carb Thai Shrimp Stir-Fry
Elevate your weeknight dinner routine with this Low Carb Thai Shrimp Stir-Fry—an irresistible blend of vibrant flavors and wholesome, keto-friendly goodness. Packed with succulent shrimp, crisp snap peas, and spiralized zucchini, all stir-fried to perfection in aromatic coconut oil with garlic and ginger, this dish is a delight for the senses. The tangy, umami-rich sauce made from soy sauce or coconut aminos, fish sauce, lime juice, and a hint of sweetness from erythritol or monk fruit will leave your taste buds dancing. Finished with fresh cilantro and optional toasted sesame seeds for extra flair, this quick and easy recipe is ready in under 30 minutes, making it the ultimate healthy, low-carb solution to Thai-inspired cravings. Perfect for meal preps, busy evenings, or served as a light yet satisfying dish, this gluten-free stir-fry is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium red bell pepper, thinly sliced
- 2 medium zucchini, spiralized
- 1 cup snap peas
- 3 tbsp soy sauce or coconut aminos (for gluten-free option)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp erythritol or monk fruit sweetener (optional, for sweetness)
- 0.5 tsp crushed red pepper flakes
- 2 tbsp fresh cilantro, chopped
- 1 tsp toasted sesame seeds (optional, for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the raw shrimp to the skillet and cook for 2-3 minutes per side, or 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 coconut oil. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the sliced red bell pepper, snap peas, and zucchini noodles to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
In a small bowl, whisk together the soy sauce (or coconut aminos), fish sauce, lime juice, erythritol (if using), and crushed red pepper flakes.
Return the cooked shrimp to the skillet, and pour the sauce over the stir-fry. Toss everything well to combine and heat through, about 2 minutes.
Remove the skillet from heat. Sprinkle the stir-fry with chopped cilantro and sesame seeds (if using) before serving.
Serve immediately and enjoy your Low Carb Thai Shrimp Stir-Fry!
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 23.1 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2982 mg | 63% | |
*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.
