FreeKeto
Keto Shrimp & Broccoli Stir-Fry
Quick-seared shrimp and crisp-tender broccoli tossed in a garlicky sesame sauce, on the table in half an hour.
Servings
4 servings
Prep
15 min
Cook
15 min
Cooking the broccoli and shrimp in stages — broccoli first, then shrimp, then bringing everything back together — keeps each one properly cooked instead of the shrimp turning rubbery while the broccoli is still crunching along.
Coconut aminos or low-sodium soy sauce, plus a spoonful of sesame oil, give the sauce its savory depth without added sugar, which keeps this stir-fry well within a keto or low-carb plan. Red pepper flakes are optional but worth adding if you like a little heat behind the garlic. A scatter of sesame seeds at the end adds a nice bit of crunch to finish the dish.
Ingredients
- 1 pound large shrimp — peeled and deveined
- 4 cups broccoli florets
- 2 tablespoons coconut oil or avocado oil
- 3 cloves garlic — minced
- 2 tablespoons soy sauce or coconut aminos — low-sodium
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes — optional, for heat
- 1 tablespoon sesame seeds — for garnish
Instructions
- 1Heat a large skillet or wok over medium-high heat. Add coconut oil.
- 2Add broccoli florets and stir-fry for 4–5 minutes until crisp-tender. Remove and set aside.
- 3In the same pan, add shrimp and cook for 2–3 minutes per side until pink and opaque.
- 4Add garlic, soy sauce (or coconut aminos), sesame oil, and red pepper flakes. Stir to combine.
- 5Return broccoli to the pan and toss everything together until heated through.
- 6Garnish with sesame seeds before serving.
Nutrition
250
Calories
25g
Protein
7g
Carbs
12g
Fat
3g
Fiber