Low Carb Shrimp Stir Fry (No Rice, No Noodles)
Low Carb Shrimp Stir Fry: A Delicious, Easy 20-Min Recipe
If you’re trying to eat lighter without feeling like you’re eating less, this low carb shrimp stir fry is the recipe to keep in rotation. It’s built entirely around protein and vegetables — no rice, no noodles, no filler. Just juicy shrimp, a pile of crunchy veg, and a garlic-ginger sauce that clings to everything.
The whole dish comes together in one pan in about 20 minutes, which makes this low carb shrimp stir fry an easy weeknight option when you want something that actually fills you up without a carb-heavy base weighing it down.
Why This Low Carb Shrimp Stir Fry Works for Weight Loss
Shrimp is about as lean as protein gets. According to Medical News Today, a 100-gram serving of cooked shrimp contains around 24 grams of protein while staying low in calories, carbs, and fat — exactly the profile you want when you’re managing intake without sacrificing satisfaction.
Pairing that lean protein with a big volume of low-calorie, fiber-rich vegetables (broccoli, bell pepper, asparagus) means you get a genuinely large, satisfying plate of food without a big calorie load. Skipping the rice or noodles cuts a meaningful chunk of carbs and calories while keeping the protein-to-plate ratio high, which is exactly what helps you stay full longer. That combination is what makes a low carb shrimp stir fry such an effective option if weight loss is the goal.
Ingredients You’ll Need
- Large shrimp, peeled and deveined
- Broccoli florets
- Red bell pepper
- Asparagus
- Garlic and fresh ginger
- Avocado oil
- Low-sodium soy sauce
- Rice vinegar
- Toasted sesame oil
- Red pepper flakes, green onion, and sesame seeds for garnish
Ingredient Notes & Substitutions
- Shrimp — large or jumbo, peeled and deveined. Tail-on or off, your call.
- Asparagus — trim the woody ends before slicing. It holds a nice bite against the shrimp and doesn’t go soft the way snap peas can. Green beans or snap peas work as a substitute.
- Broccoli, bell pepper — the rest of the veg base. Swap in whatever crunchy vegetables you have on hand; this recipe is forgiving.
- Soy sauce — a low-sodium version keeps this dish from running too salty; regular soy sauce works too if you don’t mind the extra sodium.
- Avocado oil — holds up well to high heat, which is what you want for a proper stir fry sear.
How to Make Low Carb Shrimp Stir Fry
- Make the sauce. Whisk together the soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
- Sear the shrimp. Heat avocado oil in a large skillet or wok over high heat. Cook the shrimp in a single layer, 1–2 minutes per side, until pink and just opaque. Remove to a plate.
- Cook the vegetables. Add more avocado oil to the same pan. Stir fry the broccoli, bell pepper, and asparagus for 3–4 minutes until just tender-crisp.
- Add aromatics. Stir in the garlic and ginger and cook 1 minute until fragrant.
- Combine. Return the shrimp to the pan, pour in the sauce, and toss for 1–2 minutes until everything is coated and heated through.
- Finish. Remove from heat and garnish with red pepper flakes, green onion, and sesame seeds. Serve immediately.
Storage & Reheating Tips
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat — shrimp turns rubbery fast in the microwave, so stovetop is worth the extra two minutes. This low carb shrimp stir fry also works well portioned out for quick lunches through the week.
Low-Carb Shrimp Stir Fry
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp avocado oil divided
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp red pepper flakes optional
- 2 green onions sliced
- 1 tbsp sesame seeds for garnish
Instructions
- Whisk together the soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
- Heat 1 tbsp avocado oil in a large skillet or wok over high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and just opaque. Remove to a plate.
- Add the remaining 1 tbsp avocado oil to the same pan. Add the broccoli, bell pepper, and asparagus, and stir fry 3–4 minutes until just tender-crisp.
- Add the garlic and ginger. Stir fry 1 minute until fragrant.
- Return the shrimp to the pan, pour in the sauce, and toss everything together for 1–2 minutes until well coated and heated through.
- Remove from heat, sprinkle with red pepper flakes, green onions, and sesame seeds. Serve immediately.
Notes
Nutrition
More High-Protein Dinners
If you liked this one, check out the rest of the high-protein dinner recipes on the blog for more quick, satisfying weeknight meals.
