Skip the take-out and enjoy this veggie packed, one skillet keto shrimp stir fry! This keto stir fry recipe with homemade teriyaki sauce will hit the spot on those busy work nights.
One of the best dinners for the weeknight is a stir fry. You can really make a stir fry out of any meat and vegetables you have available in the refrigerator. This keto shrimp stir fry is packed with zucchini and water chestnuts. I love how the zucchini cooks so quickly and this recipe is super light at less than 200 calories per serving, but high in protein!
I like to serve this low carb stir fry with cauliflower fried rice or Keto Shrimp and Lettuce Wraps.
Ingredients needed
This section explains how to choose the best ingredients for this keto stir fry recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.
1 tablespoon avocado oil - I always use avocado oil for high heat cooking. You could use whatever oil you have on hand.
3 medium zucchini, chopped - I like to use a quick cooking vegetable like zucchini for this stir fry. You could also use broccoli or any other non-starchy vegetable.
2 cloves garlic, minced
1 tablespoon minced ginger - Instead of buying a ginger root, I like to buy ginger paste. It is such an easy shortcut ingredient that you can find in the produce section of most grocery stores.
8 ounces sliced water chestnuts - These are a personal preference, I just live the crunch! If you are not a fan, feel free to omit.
1 pound raw shrimp, peeled and deveined - I buy large frozen shrimp that have been cleaned and peeled for a much faster cook time.
2 scallions, chopped
1 Recipe Homemade Teriyaki Sauce (full recipe in the recipe card below) - This is the same teriyaki recipe in my cookbook and I have used in my Keto teriyaki Chicken, Teriyaki Chicken Legs, and Teriyaki Pork Tenderloin.
How to make a keto stir fry
This section explains how to make this keto shrimp stir fry recipe step by step. For a full printable recipe, see the recipe card below.
Step 1 - Whisk together all of the ingredients for the teriyaki sauce in a medium bowl and set aside.
Step 2 - Add the avocado oil to a large skillet over medium-high heat. Add in your zucchini chunks and sauté for about 5 minutes or until golden brown. Stirring occasionally.
Step 3 - Stir in the water chestnuts, garlic, and ginger and cook for 1 minute more. Add the shrimp and cook, stirring occasionally, until the shrimp are pink and no longer opaque.
Step 4 - Stir in the teriyaki sauce and cook for about 5 minutes to let thicken. Garnish with sliced scallions. Serve with cauliflower rice.
Tips for the best keto shrimp stir fry
- Vegetables - Use whatever vegetables you lie for this keto stir fry recipe. Zucchini are quick to cook, but you could also use broccoli florets, sliced bell pepper, mushrooms, or baby boy choy.
- Size of shrimp - I prefer large shrimp but you really could use any size you like. 1 pound of shrimp is 1 pound of shrimp no matter the size. Smaller shrimp will cook more quickly and will be cheaper.
- Store bought teriyaki sauce - Most store bought sauces have a lot of sugar. G Hughes does have a sugar free version you could try. That would make this recipe even faster.
Low carb stir fry storage instructions
- Store: keep refrigerated in an airtight container for up to 4 days.
- Meal Prep: Let the keto stir fry cool completely and then transfer into 4 separate meal prep containers, divided evenly.
Tools to make this recipe easier
- Meal prep containers - these containers are glass and are the perfect size for this crustless pizza meal prep. This is a pack of 5 and they have a lifetime warranty!
- Stir Fry skillet - I love this non-stick stir fry skillet from Ballerini.
- Sharp knife - every at home chef needs a good set of knives in their kitchen.
More keto stir fry recipes
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Recipe Card
Keto Shrimp Stir Fry Recipe
Ingredients
- 1 Tablespoon avocado oil
- 3 medium Zucchini, chopped
- 2 Cloves Garlic, minced
- 1 Tablespoon minced ginger or ginger paste
- 8 ounces sliced water chestnuts, drained
- 1 Pound raw shrimp, peeled and deveined
- 2 scallions, chopped
- ½ cup water
- ¼ Cup Soy sauce or Tamari for gluten free
- 3 Tablespoons sugar free brown sweetener
- 1 teaspoon grated ginger ro ginger paste
- 1 Clove Garlic, minced
- ¼ teaspoon xanthan gum
Method
- Whisk together all of the ingredients for the teriyaki sauce in a medium bowl and set aside.
- Add the avocado oil to a large skillet over medium-high heat. Add in your zucchini chunks and sauté for about 5 minutes or until golden brown. Stirring occasionally.
- Stir in the water chestnuts, garlic, and ginger and cook for 1 minute more. Add the shrimp and cook, stirring occasionally, until the shrimp are pink and no longer opaque.
- Stir in the teriyaki sauce and cook for about 5 minutes to let thicken.
- Garnish with sliced scallions. Serve with cauliflower rice.
Notes
- Vegetables - Use whatever vegetables you lie for this keto stir fry recipe. Zucchini are quick to cook, but you could also use broccoli florets, sliced bell pepper, mushrooms, or baby boy choy.
- Size of shrimp - I prefer large shrimp but you really could use any size you like. 1 pound of shrimp is 1 pound of shrimp no matter the size. Smaller shrimp will cook more quickly and will be cheaper.
- Store bought teriyaki sauce - Most store bought sauces have a lot of sugar. G Hughes does have a sugar free version you could try. That would make this recipe even faster.
- Store: keep refrigerated in an airtight container for up to 4 days.
- Meal Prep: Let the keto stir fry cool completely and then transfer into 4 separate meal prep containers, divided evenly.
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