This Keto Shrimp Stir-Fry is an easy one pan recipe perfect for busy weeknights. Made with tender and juicy shrimp sauteed with garlic, snow peas and red bell peppers coated in a delicious savory Asian-inspired sauce, in 30 minutes.
A HEALTHY SEAFOOD STIR-FRY DINNER RECIPE
Quick and easy stir-fries are one of our favorite dishes we turn to during busy weeknights. The kids love whenever we make their favorite Chinese restaurant takeout-style dishes at home.
This Orange Garlic Shrimp Stir-Fry is full of fresh flavors and takes under 30 minutes to make. It’s actually one of the many amazing recipes from my good friend, Jessica’s new cookbook, Easy Culinary Science for Better Cooking.
Jessica is a culinary scientist and the talented author behind the food blog, Jessica Gavin. She is a total sweetheart and her cookbook is filled with easy to follow recipes, beautiful photos, helpful notes and the recipe science for each.
I’ve had this book since March and have been meaning to share a recipe sooner. Life has been kind of busy with two active kids and then we went and started two more blogs 😳😳
Thank goodness it’s the last week of school for my son and I am hoping the summer will slow down. just. a. little. bit.
That’s why this delicious Low Carb Shrimp Stir Fry is just perfect for busy families. It comes together in just one pan and you can have dinner ready and on the table in under 30 minutes.
And for those of you with dietary restrictions, I modified the recipe slightly to make it low carb, Whole30 and paleo friendly. It’s macro friendly and one serving is only 201 calories, 7 g NET carbs, 25 g protein and 6 grams of fat.
INGREDIENTS NEEDED FOR SHRIMP STIR-FRY:
FOR THE WHOLE30 STIR-FRY SAUCE:
- Orange juice
- orange zest
- chicken stock
- coconut aminos
- fish sauce OR Trader Joe’s umami mushroom powder
- lemon juice
- red chili flakes
- xanthan gum
FOR THE PALEO SHRIMP STIR-FRY:
- large shrimp
- red bell peppers
- snow peas (the original recipe calls for string-less sugar snap peas)
- garlic
- ginger
- green onions
- sesame seeds
- cilantro
HOW TO MAKE KETO SHRIMP STIR-FRY:
- Make the paleo stir-fry sauce: Whisk together orange zest, chicken stock, coconut aminos, fish sauce, lemon juice, red chili flakes (if using) & xanthan gum in a medium-size bowl. Set sauce aside.
- For the low carb shrimp stir-fry: Pat shrimp dry between two paper towels to remove moisture. Season shrimp with salt & pepper.
- Heat wok or skillet over high heat. Add oil & heat until just beginning to smoke. Add shrimp to pan in a single layer & cook for 1 minute. Flip & cook until pink, about 1 minute. Transfer to a clean plate.
- Add bell peppers & snap peas to the wok in a single layer & allow to cook for 1 minute without moving. Stir the vegetables & cook until lightly browned & crisp. Add garlic & ginger & stir-fry until fragrant.
- Gradually stir in orange sauce to side of the pan. Allow sauce to boil for 1 to 2 minutes, stirring continuously, until sauce is thickened. Add shrimp back to pan & cook until heated through. Season with more salt & pepper to taste, as needed..
- Garnish with green onions, sesame seeds & cilantro.
WHAT ELSE CAN I SERVE SHRIMP WITH?
This easy Whole30 shrimp stir fry tastes amazing on its own but you can serve it as a complete all in one meal with a bowl of jasmine rice, brown rice or quinoa.
To keep this shrimp stir-fry low carb or paleo friendly, you can serve it over a bowl of cauliflower rice or spiralized zucchini noodles.
For another keto-friendly meal, simply swap out the snow peas for broccoli or bok choy instead.
This easy weeknight dish is perfect for lunch or dinner and comes together in under 30 minutes.
Don’t forget to stop by Jessica’s blog to check out more of her recipes and order your own copy of her new cookbook.
MORE LOW CARB DISHES:
Instant Pot Chinese Lemon Chicken
This Keto Shrimp Stir-Fry is an easy one pan recipe perfect for busy weeknights. Made with tender and juicy shrimp sauteed with garlic, snow peas and red bell peppers coated in a delicious savory Asian-inspired sauce, in 30 minutes.
- 1/4 cup orange juice
- 1 ½ teaspoons orange zest
- 1/3 cup chicken stock
- 2 tablespoons coconut aminos
- 1/2 tsp fish sauce OR Trader Joe's Umami Mushroom Powder
- 2 teaspoons lemon juice
- 1/8 tsp red chili flakes , optional
- 1/2 teaspoon xanthan gum
- 1 lb large shrimp , 16/20 count size, peeled and de-veined
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp sesame oil , (leave out if desired)
- 1 tbsp avocado oil
- ¾ cup chopped red bell peppers
- 1 cup snow peas , trimmed
- 3 cloves garlic , minced
- 2 tsp minced ginger
- 2 tbsp sliced green onions , for garnish
- ½ tsp sesame seeds , for garnish
- ¼ cup fresh chopped cilantro , for garnish
Whisk together orange zest, chicken stock, coconut aminos, fish sauce, lemon
juice, red chili flakes (if using) & xanthan gum in a medium-size
bowl. Set sauce aside.
Pat shrimp dry between two paper towels to remove moisture. Season shrimp with salt & pepper.
Heat a wok or 12" skillet over high heat. Add oil & heat until just beginning
to smoke. Add shrimp to pan in a single layer & cook for 1 minute.
Flip & cook until pink, about 1 minute. Transfer to a clean plate.Add bell peppers & snow peas to the wok in a single layer & allow
to cook for 1 minute without moving. Stir the vegetables & cook until lightly browned & crisp. Add garlic & ginger & stir-fry until fragrant.Gradually stir in orange sauce to side of the pan. Allow sauce to boil for 1 to 2 minutes, stirring continuously, until sauce is thickened. Add shrimp back to pan & cook until heated through. Season with more salt & pepper to taste, as needed..
Garnish with green onions, sesame seeds & cilantro.
Adapted with permission from Easy Culinary Science for Better Cooking.
