15-Minute Keto Shrimp and Broccoli Stir-Fry
A quick and satisfying low-carb stir-fry featuring tender shrimp and crisp broccoli florets tossed in a savory ginger-garlic sauce. The combination of soy sauce, sesame oil, and erythritol creates a perfectly balanced sweet and salty flavor profile without the carbs. Ready in under 15 minutes, this protein-packed dish works beautifully for busy weeknight dinners or meal prep. The high heat cooking method ensures the shrimp stay juicy while the broccoli maintains its vibrant color and satisfying crunch.
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups broccoli florets
- 2 tablespoons avocado oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon erythritol
- ½ teaspoon crushed red pepper flakes(optional)
Instructions
- 1
Heat avocado oil in large skillet or wok over medium-high heat
- 2
Add garlic and ginger, sauté for 30 seconds until fragrant
- 3
Increase heat to high, add shrimp and cook for 2-3 minutes until starting to turn pink
- 4
Add broccoli florets, stir frequently and cook for 3-4 minutes until tender but crisp
- 5
Whisk together soy sauce, sesame oil, erythritol, and red pepper flakes in small bowl
- 6
Pour sauce over shrimp and broccoli, toss to coat evenly
- 7
Cook for 1-2 minutes until sauce thickens slightly
- 8
Remove from heat and serve immediately
Tips
Keep shrimp moving in the pan to prevent overcooking - they should be just opaque when done
Cut broccoli into uniform pieces for even cooking and better presentation
Have all ingredients prepped before starting since stir-frying happens quickly
Good to Know
refrigerate for up to 3 days in airtight container
prep vegetables and sauce up to 1 day ahead, cook fresh
hot immediately after cooking for best texture
Common Mistakes
don't overcrowd the pan to avoid steaming
use high heat to get proper sear on shrimp
don't overcook broccoli to maintain crunch
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so cook a bit longer to evaporate excess moisture.
What if I don't have erythritol?
You can omit it entirely or substitute with a pinch of stevia. The dish will be less sweet but still flavorful from the other sauce ingredients.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently in microwave or skillet, though texture will be softer than when fresh.