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Why This Low Carb Shrimp Stir Fry Is Your New Weeknight Hero
Craving takeout but don’t want the carb overload? This low carb shrimp stir fry delivers all the satisfaction of restaurant-style Asian cuisine without derailing your healthy eating goals. Juicy shrimp meets crisp-tender bell peppers in a rich, nutty sesame sauce that’s naturally low in carbs and ridiculously flavorful. Best part? It’s ready faster than delivery would arrive – just 15 minutes from pan to plate.
Ingredients
For the Stir Fry:
- 1 lb large shrimp (peeled and deveined)
- 2 medium bell peppers (red and yellow, sliced into strips)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp avocado oil
- 2 green onions (sliced, for garnish)
- 1 tbsp sesame seeds (toasted)
For the Sesame Sauce:
- 3 tbsp tahini
- 2 tbsp coconut aminos (or soy sauce)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
Substitution tip: Swap tahini for almond butter or use chicken if shrimp isn’t available.
Timing
Prep: 7 min | Cook: 8 min | Total: 15 min | Serves: 4
How to Make Low Carb Shrimp Stir Fry
Step 1: Prep Your Sauce
Whisk together tahini, coconut aminos, rice vinegar, sesame oil, and red pepper flakes in a small bowl until smooth. Pro tip: Add 1-2 tablespoons of water if the sauce is too thick – it should coat the back of a spoon.
Step 2: Sear the Shrimp
Heat 1 tablespoon avocado oil in a large skillet or wok over high heat until shimmering. Add shrimp in a single layer and cook undisturbed for 2 minutes until the bottoms turn pink and golden. Flip and cook another 1-2 minutes. Remove to a plate. Pro tip: Don’t overcrowd the pan – cook in batches if needed to get that perfect sear.
Step 3: Stir Fry the Vegetables
Add remaining oil to the same pan. Toss in bell peppers, garlic, and ginger. Stir fry for 3-4 minutes until peppers are crisp-tender with slight char marks. The garlic should be fragrant but not burned. Pro tip: Keep everything moving constantly to prevent burning in the hot pan.
Step 4: Combine and Coat
Return shrimp to the pan, pour the sesame sauce over everything, and toss for 30-60 seconds until every piece is glossy and coated. Remove from heat immediately to prevent overcooking the shrimp. Garnish with green onions and sesame seeds.
Nutritional Information
Per serving: Calories: 285 | Protein: 28g | Fat: 16g | Net Carbs: 5g | Fiber: 3g
Variations & Tips
Variations:
- Make it a keto shrimp recipe by adding zucchini noodles or cauliflower rice
- Swap shrimp for scallops or cubed chicken thighs
- Add bok choy or snap peas for extra crunch
Common Mistakes:
- Overcooking shrimp makes them rubbery – they’re done when just opaque
- Using cold ingredients lowers pan temperature – let shrimp sit at room temp 10 minutes before cooking
- Skipping the high heat results in steamed, not stir-fried vegetables
Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet for 2-3 minutes, adding a splash of water to refresh the sauce.
Serving Suggestions
This quick seafood dinner pairs beautifully with cauliflower rice, shirataki noodles, or simple steamed broccoli. For an elegant presentation, serve in shallow bowls with extra sesame seeds and a lime wedge on the side.
More Low-Carb Recipes You’ll Love
Looking for another satisfying low-carb meal? Try our creamy low-carb avocado recipes for more healthy inspiration!
Frequently Asked Questions
Can I use frozen shrimp for this stir fry low carb recipe?
Absolutely! Just thaw them completely first by running under cold water for 5 minutes, then pat thoroughly dry with paper towels. Excess moisture will prevent proper searing and make your stir fry watery instead of beautifully caramelized.
Is this recipe truly keto-friendly?
Yes! At just 5g net carbs per serving, this keto shrimp recipe fits perfectly into a ketogenic diet. The sesame sauce uses tahini and coconut aminos instead of sugar-laden bottled sauces, keeping carbs minimal while maximizing flavor.
What’s the best way to prevent mushy vegetables?
Cook over high heat and keep stirring constantly. The vegetables should hit a screaming-hot pan and cook quickly – 3-4 minutes max. They should still have a slight crunch when you bite into them.
Can I meal prep this dish?
Yes, but store the sauce separately if possible. The stir fry keeps for 3 days refrigerated. Reheat portions in a hot skillet rather than the microwave to maintain texture and prevent the shrimp from becoming rubbery.
What other proteins work in this recipe?
Chicken breast or thighs (cut into bite-sized pieces) work wonderfully and take about 5-6 minutes to cook through. Firm tofu is excellent for a vegetarian version – just press it well and cube it before stir-frying.
Conclusion
This low carb shrimp stir fry proves healthy eating doesn’t mean sacrificing flavor or convenience. With restaurant-quality results in just 15 minutes, you’ll want to add this to your weekly rotation. Give it a try tonight and enjoy takeout flavors without the guilt!
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