Servings: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 3 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1/2 Onion, sliced
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1 teaspoon Honey
- 1 teaspoon Ginger, grated
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a wok or large skillet over high heat.
- Add the shrimp and cook for 2-3 minutes until pink. Remove from the pan and set aside.
- Add the sesame oil to the pan and sauté the garlic, onion, and red bell pepper for 2-3 minutes.
- Add the broccoli to the pan and stir fry for 2-3 minutes until it is bright green and slightly tender.
- Whisk together the soy sauce, honey, and grated ginger in a small bowl.
- Add the cooked shrimp back into the pan with the vegetables.
- Pour the soy sauce mixture over the shrimp and vegetables and stir fry for 1-2 minutes until everything is well coated and heated.
- Season with salt and pepper to taste and serve hot.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 195 kcal
Total Fat: 8.4g
Saturated Fat: 1.2g
Total Carbohydrate: 8.8g
Dietary Fiber: 2.4g
Sugars: 4.2g
Protein: 22.8g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition 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 Low-Carb Shrimp Stir-Fry with Broccoli
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
You can use a microwave, stovetop, or oven when reheating the stir fry. If using a microwave, heat the stir fry for 1-2 minutes until it is heated. If using a stovetop or oven, heat the stir fry in a skillet or baking dish until heated. Make sure to stir occasionally to avoid burning the stir fry.
Note: Since seafood tends to spoil quickly, consuming the shrimp stir fry within a day or two of making it is best. Also, store it in the refrigerator below 40°F (4°C) to prevent bacterial growth.
