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Easy Low Carb Shrimp Stir Fry - Fast, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tail on or off).
  • Avocado or olive oil: 2 tablespoons for high-heat sautéing.
  • Garlic: 3 cloves, minced.
  • Fresh ginger: 1 tablespoon, finely grated.
  • Low-sodium soy sauce or coconut aminos: 3 tablespoons.
  • Rice vinegar or lime juice: 1 tablespoon for brightness.
  • Sesame oil: 1 teaspoon for nutty depth.
  • Red pepper flakes or sriracha: To taste, for a little heat.
  • Vegetables (about 4–5 cups total): Broccoli florets (2 cups)
  • Red bell pepper, thinly sliced (1)
  • Snap peas or snow peas (1 cup)
  • Green onion, sliced (3–4 stalks)
  • Mushrooms, sliced (1 cup) or zucchini, half-moons (1 small)
  • Optional: 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon water to lightly thicken the sauce.
  • Salt and black pepper: To taste.
  • Sesame seeds and extra lime wedges: For garnish.
  • Cauliflower rice: Optional for serving.

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
  2. Make the sauce: In a small bowl, mix soy sauce or coconut aminos, rice vinegar or lime juice, sesame oil, and red pepper flakes or sriracha. If using, stir in the arrowroot or cornstarch slurry.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Transfer to a plate; do not overcook.
  5. Stir-fry the vegetables: Add the remaining oil to the pan. Toss in broccoli and mushrooms (or zucchini) first, cooking 2–3 minutes. Add bell pepper and snap peas; cook 2 more minutes. You want crisp-tender, not soft.
  6. Add aromatics: Push veggies to the sides. Add garlic and ginger to the center; cook 30 seconds until fragrant, stirring quickly so they don’t burn.
  7. Sauce it up: Return shrimp and any juices to the pan. Pour in the sauce and toss everything together. If using a thickener, the sauce should gloss and lightly coat after 30–60 seconds.
  8. Taste and finish: Adjust salt, pepper, and heat. Sprinkle green onion and sesame seeds. Squeeze a little lime if you like extra brightness.
  9. Serve: Enjoy as-is for a low carb meal, or spoon over warm cauliflower rice.