Get the Recipe: Shrimp Stir Fry
This shrimp stir fry is the perfect weeknight meal. It's healthy, delicious, and only takes 20 minutes to make.
Ingredients
For the Stir Fry:
- 1 tablespoon avocado oil
- 1 pound medium shrimp, shelled, deveined, and tails removed
- 6 cups shredded cabbage
- 3/4 cup shredded carrots
For the Sauce:
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sweetener, golden monkfruit if keto, sugar or honey if not
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
Optional Toppings:
- Green onions
- Sesame seeds
- Peanuts
- Crush red pepper
Instructions
- Heat a large skillet or wok over medium heat. Add the avocado oil and the peeled shrimp in a single layer. Cook for approximately 2-3 minutes, flipping halfway through. Remove the shrimp when it's pink and cooked through, then set aside.
- Add the shredded cabbage and carrot to the pan and cook over medium heat, stirring occasionally.
- While the veggies cook, add the garlic, soy sauce, sweetener, rice vinegar, chili garlic sauce, and sesame oil to a jar. Put on the lid and shake vigorously to combine.
- Pour the sauce over the veggies. Use tongs to stir fry until the vegetables are coated in the sauce.
- Cook while stirring regularly until the cabbage is tender, about 5-6 minutes.
- Add the shrimp, and toss to combine. Cook until the shrimp is warmed through.
- Top with any desired garnishes, then serve.
Notes
- You can store this recipe in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over medium heat for 5 minutes, or in the microwave in 20-second increments.
- This recipe makes 6 1-cup servings, and each serving has 5.5 net carbs.
Serving: 1 heaping cup, Calories: 129kcal, Carbohydrates: 8.2g, Protein: 17.2g, Fat: 3.6g, Cholesterol: 121.6mg, Sodium: 370.6mg, Fiber: 2.7g, Sugar: 4.4g
Did you make this recipe?Please leave a star rating and review below!