I’m always playing with new stir-fry combinations, and this one has quickly become a favorite. Stir-fries make the perfect one-pan meal. They are fast, flavorful, and often naturally keto-friendly. Once your ingredients are prepped, dinner can be on the table in 15 minutes or less, making them ideal for both beginners and seasoned cooks.
In this version, juicy shrimp take center stage, tossed with crisp-tender vegetables and a savory, aromatic sauce. Serve it over cauliflower rice or resistant-starch rice for a satisfying meal that everyone will love..
Ingredients
Cooked rice or cauliflower rice
2 lbs. shrimp, peeled and deveined
Milk for soaking shrimp
1/2 cup soy sauce
2 Tbsp. Swerve brown sugar
1 Tbsp. sesame oil
1 Tbsp. chili sauce
Pinch of red pepper flakes
1 Tbsp. cornstarch
Salt and pepper to taste
1 Tbsp. butter
2 Tbsp. extra virgin olive oil
6 cloves garlic, minced
1 onion, chopped
1 cup broccoli, cut in florets
1 red bell pepper, sliced
1 package mushrooms, sliced
1-1/2 cups red or yellow grape or cherry tomatoes, halved
2 zucchini, diced
1 can sliced water chestnuts, drained
1 lemon, juiced
1 lime, juiced
Small handful of fresh basil
Instructions
If you want to use rice in this stir-fry, prepare it 24 hours ahead to make it starch-resistant. Store in the refrigerator until ready to use.
Soak the shrimp in milk for 30 minutes to remove any fishy odor and taste. Drain and rinse well.
In a small bowl, combine the soy sauce, brown sugar Swerve, sesame oil, chili sauce, a pinch of red pepper flakes, salt, pepper and cornstarch. Mix until smooth. Set aside.
In a wok or large skillet, heat the butter and olive oil until hot. Add the onions and garlic. Stir fry for about 30 seconds.
Add the broccoli, peppers and mushrooms to the wok. Stir fry for a couple of minutes until the vegetables start to soften. Add the water chestnuts and give it a quick stir.
Add the tomatoes, zucchini and water chestnuts and stir fry for a minute.
Add the shrimp and stir-fry until no longer pink.
Just before serving, squeeze the lemon and lime juice over the top, then garnish with fresh, chopped basil.
Another Shrimp Stir Fry
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 citrus juicer tool
- 1 medium pot with a lid
- 1 medium bowl
- 1 Small bowl
- 1 whisk
- wok or large skillet
- 1 Large spoon
- 1 colandar
Ingredients
- Cooked rice or cauliflower rice
- 2 lbs. shrimp, peeled and deveined
- Milk for soaking shrimp
- 1/2 cup soy sauce
- 2 Tbsp. Swerve brown sugar
- 1 Tbsp. sesame oil
- 1 Tbsp. chili sauce
- Pinch of red pepper flakes
- 1 Tbsp. cornstarch
- Salt and pepper to taste
- 1 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 6 cloves garlic, minced
- 1 onion, chopped
- 1 cup broccoli, cut in florets
- 1 red bell pepper, sliced
- 1 package mushrooms, sliced
- 1-1/2 cups red or yellow grape or cherry tomatoes, halved
- 2 zucchini, diced
- 1 can sliced water chestnuts, drained
- 1 lemon, juiced
- 1 lime, juiced
- Small handful of fresh basil, chopped
Instructions
- If you want to use rice in this stir fry, prepare the rice 24 hours ahead of time to make it starch resistant. Store in the refrigerator until ready to use.
- Soak the shrimp in milk for 30 minutes to remove any fishy odor and taste. Drain and rinse well.
- In a small bowl, combine the soy sauce, brown sugar Swerve, sesame oil, chili sauce, a pinch of red pepper flakes, salt, pepper and cornstarch.
- Whisk until smooth. Set aside.
- In a wok or large skillet, heat the butter and olive oil until hot.
- Add the onions and garlic.
- Stir fry for about 30 seconds.
- Add the broccoli, peppers and mushrooms to the wok. Stir fry for a couple of minutes until the vegetables start to soften.
- Add the water chestnuts and give it a quick stir.
- Add the tomatoes, zucchini and water chestnuts and stir fry for a minute.
- Add the shrimp and stir fry until no longer pink.
- Just before serving, squeeze the lemon and lime juice over the top and garnish with fresh chopped basil.
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