Simple Seafood Stir Fry Low Carb
Dive into the vibrant flavors of this Simple Seafood Stir Fry Low Carb recipe, a quick and healthy dish perfect for weeknight dinners or meal prep. Packed with tender shrimp, succulent scallops, and a medley of crisp, colorful vegetables like broccoli, red bell pepper, and zucchini, this one-pan meal is both satisfying and low in carbs. The zesty stir fry sauce, made with soy sauce (or tamari for a gluten-free option), sesame oil, garlic, and fresh ginger, infuses every bite with bold, Asian-inspired flavors. Ready in under 30 minutes, this gluten-free, keto-friendly stir fry is ideal for those seeking a protein-packed, nutritious meal without sacrificing taste. Garnish with sesame seeds for an aromatic finishing touch, and savor the simplicity of this wholesome seafood dish.
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Recipe Information
Ingredients
- 300 grams large shrimp, peeled and deveined
- 200 grams scallops
- 150 grams broccoli florets
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
1. Prepare all the ingredients: peel and devein the shrimp, pat dry the scallops, and chop all the vegetables (broccoli, red bell pepper, and zucchini).
2. In a small bowl, combine the soy sauce, sesame oil, lime juice, minced garlic, grated fresh ginger, salt, and black pepper. Mix well to form the stir fry sauce.
3. Heat a large skillet or wok over medium-high heat. Add olive oil and let it heat for 1 minute.
4. Add the shrimp and scallops to the skillet in a single layer. Cook for 2-3 minutes per side until they are opaque and cooked through. Remove from the skillet and set aside.
5. In the same skillet, add the broccoli florets and cook for 2 minutes, stirring occasionally.
6. Add the red bell pepper and zucchini to the skillet and cook for another 2-3 minutes until the vegetables are tender-crisp.
7. Return the cooked shrimp and scallops to the skillet. Pour the stir fry sauce over the seafood and vegetables, stirring to coat everything evenly. Cook for an additional 1-2 minutes to heat through.
8. Remove from heat and garnish with sesame seeds if desired. Serve hot and enjoy your low-carb seafood stir fry!
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 5180 mg | 225% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 12.6 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2538 mg | 54% | |
*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.
