Low Carb Thai Shrimp Stir-Fry

Transform your weeknight dinner routine with this vibrant and flavorful Low Carb Thai Shrimp Stir-Fry! Bursting with plump shrimp, crisp vegetables like red bell pepper, snap peas, and spiralized zucchini, this keto-friendly recipe is a healthy twist on a classic Thai favorite. Sautéed in fragrant coconut oil with fresh garlic and ginger, then tossed in a tangy, umami-packed sauce made with soy sauce (or coconut aminos for a gluten-free option), lime juice, and fish sauce, this dish delivers layers of complex flavor in every bite. With just 10 minutes of prep and 15 minutes of cooking, it’s a quick, one-pan recipe perfect for busy evenings. Garnish with fresh cilantro and toasted sesame seeds for an extra burst of freshness and crunch. Whether you're following a low-carb lifestyle or simply looking for a wholesome and delicious meal, this Thai shrimp stir-fry promises to delight your taste buds without the guilt!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 medium red bell pepper, thinly sliced
• 2 medium zucchini, spiralized
• 1 cup snap peas
• 3 tbsp soy sauce or coconut aminos (for gluten-free option)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp erythritol or monk fruit sweetener (optional, for sweetness)
• 0.5 tsp crushed red pepper flakes
• 2 tbsp fresh cilantro, chopped
• 1 tsp toasted sesame seeds (optional, for garnish)

Directions

Step 1

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

Step 2

Add the raw shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.

Step 4

Add the sliced red bell pepper, snap peas, and zucchini noodles to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

Step 5

In a small bowl, whisk together the soy sauce (or coconut aminos), fish sauce, lime juice, erythritol (if using), and crushed red pepper flakes.

Step 6

Return the cooked shrimp to the skillet, and pour the sauce over the stir-fry. Toss everything well to combine and heat through, about 2 minutes.

Step 7

Remove the skillet from heat. Sprinkle the stir-fry with chopped cilantro and sesame seeds (if using) before serving.

Step 8

Serve immediately and enjoy your Low Carb Thai Shrimp Stir-Fry!

Nutrition Facts

Serving size	(1298.7g)

Amount per serving	% Daily Value*
Calories	953.6

Total Fat 32.0g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 857.3mg	0%
Sodium 4437.6mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 11.8g	0%
Total Sugars 23.1g
Protein 123.9g	0%

Vitamin D 0IU	0%
Calcium 515.5mg	0%
Iron 8.1mg	0%
Potassium 2981.8mg	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: 29.4%

Protein: 50.6%

Carbs: 20.0%