Keto Thai Shrimp Stir-Fry

Transport your taste buds to the vibrant streets of Thailand with this irresistibly flavorful Keto Thai Shrimp Stir-Fry! Packed with tender, juicy shrimp, crisp sautéed vegetables, and a tangy, umami-rich sauce made from coconut aminos, fish sauce, and fresh lime juice, this dish perfectly balances bold flavors and wholesome ingredients. With a quick 15-minute prep and 12-minute cook time, it's a go-to weeknight dinner that keeps your low-carb lifestyle in check without sacrificing taste. Infused with aromatic garlic, ginger, and a drizzle of sesame oil, this one-pan wonder is not only keto-friendly but also dairy-free and gluten-free, making it a versatile option for various diets. Serve it fresh from the skillet, garnished with green onions and cilantro, and embrace a healthier spin on a classic Thai favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 450 grams raw shrimp (peeled and deveined)
• 2 tablespoons coconut oil
• 3 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 1 large red bell pepper (sliced into thin strips)
• 1 medium zucchini (sliced into half-moons)
• 150 grams broccoli florets
• 3 tablespoons coconut aminos
• 1 teaspoon fish sauce
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon Sriracha (sugar-free, optional for heat)
• 1 teaspoon sesame oil
• 2 stalks green onion (sliced)
• 2 tablespoons fresh cilantro (chopped, optional)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 2

2. Add the shrimp to the skillet and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.

Step 3

3. In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

Step 4

4. Add the sliced red bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry for 5-6 minutes, stirring frequently, until the vegetables are tender but still crisp.

Step 5

5. In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and Sriracha (if using). Pour this sauce over the vegetables and toss to coat evenly.

Step 6

6. Return the cooked shrimp to the skillet and stir to combine with the vegetables and sauce. Cook for an additional 2 minutes to heat through.

Step 7

7. Drizzle the stir-fry with sesame oil and garnish with sliced green onions and fresh cilantro, if desired.

Step 8

8. Serve hot and enjoy your Keto Thai Shrimp Stir-Fry immediately!

Nutrition Facts

Serving size	(1220.3g)

Amount per serving	% Daily Value*
Calories	1049.1

Total Fat 44.6g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 850.5mg	0%
Sodium 3893.6mg	0%
Total Carbohydrate 46.3g	0%
Dietary Fiber 12.1g	0%
Total Sugars 27.9g
Protein 120.3g	0%

Vitamin D 0IU	0%
Calcium 470.8mg	0%
Iron 5.3mg	0%
Potassium 2412.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 45.1%

Carbs: 17.3%