Low-Carb Veggie Shrimp Stir-Fry is healthy and simply delightful.
Yesterday was my birthday, which is crazy because it seems like I just had a birthday. I hate to admit it, but with every passing year, I see a few more wrinkles, and white hairs and my clothes seem to shrink a little more. Ugh! So, rather than splurge on a big, heavy, high caloric meal, I opted for a better and wiser choice (it’s either start dieting or buy a whole new wardrobe!) Therefore, I decided to make quick, easy, and deliciously healthy Low-Carb Veggie Shrimp Stir Fry. Let me show you how truly simple it is to make.
Before we begin, I must tell you that because some vegetables cook much quicker than others, timing is a factor. You certainly do not want Low-Carb Veggie Shrimp Stir Fry to end up limp and soggy. Let me explain:
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Since this dish doesn’t require a lot of cooking time you’ll want everything ready to go. First, wash, peel, and chop all of your fresh vegetables and remove the tails from the shrimp and set them aside.
Next, add a light drizzle of olive oil to a large non-stick skillet and turn the burner to medium/low heat. When the oil is nice and warm, toss the vegetables that require the most cooking time in the skillet. This includes broccoli, carrots, celery, bell peppers, and onions. Saute the vegetables until their colors become slightly more vibrant and they barely start to soften.
Next, add snow peas, asparagus, and mushrooms to the skillet and cook until they are also barely tender. Now is a good time to add a light sprinkle of sea salt and/or pepper or other seasonings if you so desire.
Since I use pre-cooked shrimp, it is the very last thing to go in the skillet. Usually, I use smaller, bite-size shrimp, however, you certainly can use jumbo shrimp or prawns.
Gently stir the shrimp into the vegetables and cook just until the shrimp are nice and warm. This first version of Low-Carb Veggies Shrimp Skillet is naturally gluten-free, paleo, and keto-friendly.
Now, let me present you with another option. Since my husband is not required to be on a gluten-free or paleo diet, a 3 Ingredient Easy Teriyaki Sauce by Dani over at The Adventure Bite is a nice addition. This sauce really is super easy to make and she also provides a More Flavorful Sauce Option that includes other yummy ingredients like pineapple, garlic, and ginger.
***Be sure to use coconut aminos in place of soy sauce for a paleo or keto-friendly version. Also, be sure to use gluten-free soy sauce if you are following a gluten-free diet.
Add the sauce to the stir-fry and gently stir until veggies and shrimp are coated.
Feel free to serve this stir-fry over a bed of rice, rice noodles (not a low-carb option), or cooked spaghetti squash (low-carb option).
Optional: garnish with 100% parmesan cheese chips (okay for GF and Keto diets) for extra flavor and crunch.
Yields 2 - 3 servings
A simple, delicious, and healthy meal that is ready in 30 minutes.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 - 3 Tablespoons olive oil
- 2 cups broccoli flowerettes
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, sliced
- 1 cup bell peppers
- 1 large handful snow peas
- 4 - 5 stalks asparagus, chopped
- 6 - 7 mushrooms, cut in half or quartered
- 1 pound small cooked shrimp
- salt & pepper to taste
- Optional: 100% parmesan cheese chips
- Pour olive oil into a large non-stick skillet and heat on medium/low heat.
- Add broccoli, carrots, celery, onion, and peppers; saute until their colors become slightly more vibrant and they start to soften.
- Add snow peas, asparagus, and mushrooms; continue sauteing until vegetables are tender.
- Sprinkle with salt & pepper to taste.
- Add shrimp; cook until throughly heated.
- Optional: garnish with 100% parmesan cheese chips (for GF & Keto diets)
From start to finish, a skillet of Low-Carb Veggie Shrimp Stir-Fry is ready to serve within 30 minutes. It’s a simple, quick, and a healthy recipe that practically anyone can make.
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