Low Carb Stir-Fried Octopus with Vegetables

Dive into the bold and vibrant flavors of this Low Carb Stir-Fried Octopus with Vegetables, a quick and healthy recipe perfect for seafood lovers seeking a wholesome meal. Featuring tender, pre-cooked octopus paired with an array of crisp vegetables like broccoli, zucchini, and bell peppers, this dish is packed with nutrients and low in carbohydrates. The aromatic combination of garlic, ginger, and sesame oil, enhanced by a tangy lime-soy sauce, creates a savory coating that perfectly complements the natural sweetness of the octopus. Ready in just 30 minutes, this gluten-free, keto-friendly recipe is ideal for weeknight dinners or impressing guests with a unique and flavorful dish. Garnished with sesame seeds and scallions for a finishing touch, this stir-fry is as visually stunning as it is delicious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Octopus (cleaned and pre-cooked)
• 1 medium Zucchini
• 1 medium Bell Pepper (red, orange, or yellow)
• 150 grams Broccoli florets
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Soy sauce (low sodium, gluten-free if needed)
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil
• 1 tablespoon Lime juice (freshly squeezed)
• 0.5 teaspoons Red chili flakes (optional)
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 teaspoon Sesame seeds (for garnish)
• 2 stalks Scallions (sliced for garnish)

Directions

Step 1

Slice the pre-cooked octopus into bite-sized pieces and set aside.

Step 2

Prepare the vegetables: Cut the zucchini and bell pepper into thin strips. Separate the broccoli into small, bite-sized florets.

Step 3

In a small bowl, whisk together the soy sauce, sesame oil, lime juice, and red chili flakes (if using). Set this sauce aside.

Step 4

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

Step 5

Add the broccoli florets to the skillet and stir-fry for 2-3 minutes until they are slightly tender but still crisp.

Step 6

Push the broccoli to the edges of the skillet and add another tablespoon of olive oil. Add the zucchini and bell pepper strips, stir-frying for another 2-3 minutes until they soften slightly.

Step 7

Add the garlic and ginger to the skillet, stirring for 30 seconds until fragrant.

Step 8

Push the vegetables to the edges and add the sliced octopus to the center of the skillet, cooking for 1-2 minutes to warm through.

Step 9

Pour the prepared soy sauce mixture over the octopus and vegetables. Toss everything together until well coated and heated through, about 1-2 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Serve immediately, garnished with sesame seeds and sliced scallions.

Nutrition Facts

Serving size	(1106.3g)

Amount per serving	% Daily Value*
Calories	1002.0

Total Fat 50.5g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 8.6g
Cholesterol 282.4mg	0%
Sodium 5451.2mg	0%
Total Carbohydrate 51.5g	0%
Dietary Fiber 9.6g	0%
Total Sugars 21.8g
Protein 88.9g	0%

Vitamin D 0IU	0%
Calcium 353.8mg	0%
Iron 15.9mg	0%
Potassium 2232.2mg	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: 44.7%

Protein: 35.0%

Carbs: 20.3%