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:
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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.
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.
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.
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.
More great ideas: