Low Carb Shrimp and Vegetable Stir-Fry

Bursting with vibrant colors and bold flavors, this Low Carb Shrimp and Vegetable Stir-Fry is a quick and easy meal that's perfect for busy weeknights or healthy meal prep. Packed with tender, protein-rich shrimp and a medley of crisp, fresh vegetables like broccoli, red bell pepper, zucchini, and carrots, this stir-fry is light yet satisfying. The dish features a zesty homemade sauce made with low-sodium soy sauce, fragrant sesame oil, and a hint of red pepper flakes for a subtle kick. Ginger and garlic infuse every bite with irresistible flavor, while fresh cilantro and lime add a bright finishing touch. Ready in just 30 minutes, this gluten-free, low-carb recipe is a delicious one-pan dinner that's as nutritious as it is flavorful.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 medium carrot, julienned
• 3 medium green onions, sliced diagonally
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 0.5 teaspoon red pepper flakes
• 1 medium lime, cut into wedges
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Begin by preparing all the ingredients. Peel and devein the shrimp if necessary. Chop all the vegetables and set aside.

Step 2

In a small bowl, combine the low-sodium soy sauce, sesame oil, and red pepper flakes. Stir to combine, making the sauce for the stir-fry.

Step 3

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

Step 4

Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

Step 5

Add the shrimp to the skillet. Cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 6

In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli, red bell pepper, zucchini, and carrot.

Step 7

Stir-fry the vegetables for 4-5 minutes until they start to soften but are still crisp.

Step 8

Return the shrimp to the skillet. Pour the prepared sauce over the shrimp and vegetables.

Step 9

Toss everything together and cook for another 2 minutes, allowing the flavors to meld and the shrimp to heat through.

Step 10

Remove from heat and sprinkle with sliced green onions and chopped cilantro.

Step 11

Serve immediately with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1260.7g)

Amount per serving	% Daily Value*
Calories	1053.8

Total Fat 45.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 8.5g
Cholesterol 857.3mg	0%
Sodium 2134.6mg	0%
Total Carbohydrate 47.1g	0%
Dietary Fiber 15.3g	0%
Total Sugars 16.4g
Protein 128.4g	0%

Vitamin D 0IU	0%
Calcium 540.9mg	0%
Iron 8.2mg	0%
Potassium 2463.4mg	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: 36.9%

Protein: 46.2%

Carbs: 16.9%