Quick and Easy Low Carb Ginger Shrimp Stir Fry

2.78 from 18 votes

Quick and Easy Low Carb Ginger Shrimp Stir Fry

When you are looking for a quick and easy dinner, This Low Carb Ginger Shrimp Stir Fry is a must make. After a busy day, in less than 15 minutes you can have a delicious dinner ready and on the table for the family to enjoy.

Prep Time 5

Cook Time 5

Servings servings

Calories 252kcal

Author Jo Harding

Ingredients

Sauce / Marinade

3 tablespoon coconut aminos (or soy sauce)
1 tablespoon avocado oil
1 tablespoon fresh ginger grated
2 cloves garlic minced
1/4 teaspoon black pepper
salt optional
2 teaspoon apple cider vinegar

Other

12 ounces shrimp large, raw, deveined or 350 grams
2 tablespoon avocado oil (or olive oil)
1.5 cups white cabbage finely shredded or 330 grams
1/2 cup red bell peppers deseeded and thinly sliced or 120 grams
1/4 cup carrot thinly sliced or julienne or 60 grams
pinch xanthan gum
red chili slices (or minced) optional or red pepper flakes

To Serve

1/4 cup scallions spring onions (green onion) or 30 grams
2 tablespoon fresh cilantro chopped
squeeze of fresh lemon juice, sprinkle of sesame seeds

Instructions

Mix the sauce ingredients together in a small bowl.
Add the shrimp to a large bowl with 1/2 the marinade and toss to coat. If using xanthan gum, don’t add to the marinade and just add when you add the remaining sauce to the pan.
Preheat a wok or large frying pan over medium-high heat. Heat half the avocado oil and when hot add the shrimp and spread in a single layer. Cook for 1 minute, don’t stir them, then flip and quickly stir fry for another 1-1.5 minutes or until they turn pale pink, but are not over cooked. Remove from the pan and set aside.
Add the remaining avocado oil to the pan. When hot, add the peppers, cabbage and carrots, plus a good pinch of salt and pepper. Sauté for 2 mins or until soft, but still al-dente.
Add the tender shrimp and the remaining sauce (if using xanthan, mix it into the sauce now) back to the pan (add some chili too if you like) and cook for 1 minute or so until warm.
Top with spring onions and fresh cilantro, lemon juice and/or sesame seeds.
Storage: Airtight container in the fridge for 1 day.

Notes

Net Carbs 8g

Nutrition