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Keto Shrimp Stir-Fry (Low-Carb Veggies)
Mirha Pretty

Keto Shrimp Stir-Fry (Low-Carb Veggies)

A quick, colorful, and flavor-packed keto stir-fry loaded with juicy shrimp and crisp low-carb vegetables. Tossed in a savory garlic sauce, this dish is light yet satisfying—perfect for a healthy weeknight dinner that’s ready in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Asian / Keto
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 500 g – Shrimp peeled & deveined
  • 2 tbsp – Olive oil
  • 3 cloves – Garlic minced
  • 1 cup – Broccoli florets
  • 1 cup – Bell peppers sliced
  • 1 cup – Zucchini sliced
  • 2 tbsp – Soy sauce or tamari
  • 1 tbsp – Sesame oil
  • ½ tsp – Salt
  • ¼ tsp – Black pepper
  • ½ tsp – Chili flakes optional
  • 2 tbsp – Green onions chopped

Method
 

  1. Heat olive oil in a wok or large pan over medium-high heat.
  2. Add garlic and sauté for about 30 seconds.
  3. Add broccoli, bell peppers, and zucchini; stir-fry for 3–4 minutes.
  4. Add shrimp and cook for 2–3 minutes until pink.
  5. Pour in soy sauce and sesame oil.
  6. Season with salt, pepper, and chili flakes.
  7. Toss everything well and cook for another 1–2 minutes.
  8. Garnish with green onions and serve hot.

Notes

  • Cut veggies evenly for quick, even cooking.
  • Don’t overcrowd the pan to keep veggies crisp.
  • Use tamari for a gluten-free option.
  • Serve immediately for the best texture and flavor.

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