Keto Shrimp and Broccoli Recipe


Servings: 4 servings

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes


  • 1 tbsp Olive oil
  • 1 lb Large shrimp – deveined and shelled
  • 2 cups Broccoli florets
  • 1 Red bell pepper – sliced and seeded

For Stir Fry Sauce:

  • ¼ cup Soy sauce
  • 2 tbsp Brown sugar monkfruit
  • 2 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 2 tsp Garlic – minced
  • 1 tsp Ginger – minced


  1. Stir the ingredients for the stir-fry sauce together in a small bowl, then put it aside.
  2. Warm up a large skillet or wok over medium heat. Add 1 tablespoon olive oil to the skillet, then add the shrimp and bell pepper and cook for 3-4 minutes, or until the shrimp is pink.
  3. Add the broccoli and stir-fry sauce. Cook while occasionally stirring for 4-5 minutes or until the broccoli is tender.
  4. Stir 1 tablespoon of cold water and 1 spoonful of cornstarch to thicken the sauce. (optional)
  5. Serve right away. If desired, garnish with fresh green onions and nuts.

Nutrition Facts

Calories: 170kcal

Total Fat: 4.4g

Saturated Fat: 0.6g

Cholesterol: 182mg

Carbohydrates: 8.2g

Net Carbohydrates: 6.1g

Sodium: 570mg

Fiber: 2.1g

Sugar: 3.2g

Protein: 25g

Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Shrimp and Broccoli

Leftover shrimp and broccoli can be stored in an airtight container in the refrigerator for 2 or 3 days. Transfer to a skillet and gently reheat with a tablespoon or two of water to loosen the sauce.