Keto Shrimp and Broccoli Recipe

Why You’ll Love This Low Carb Shrimp And Broccoli

Low Carb Shrimp And Broccoli is the kind of dinner that fits busy nights, simple meal plans, and keto goals without a lot of effort. It comes together in one skillet, uses everyday ingredients, and tastes like a takeout favorite with a lighter feel. If you want a fast meal that still feels satisfying, this one checks a lot of boxes.

• Easy to make: You only need about 20 minutes from start to finish, including just 5 minutes of prep. That makes it a great choice for weeknights when time is short.
• Good for low carb eating: Each serving has about 6.1 net carbs, plus 25 grams of protein. That balance can help you stay full longer and keep your meals on track.
• Flexible for different tastes: You can swap in other vegetables, add heat, or change the toppings based on what your family likes.
• Bold flavor: The stir-fry sauce brings together soy sauce, sesame oil, garlic, ginger, and rice vinegar for a savory, slightly sweet finish.

For readers who enjoy fast seafood dinners, you may also like this easy butter grilled seafood recipe for another simple weeknight option.

Ease of preparation

This recipe keeps things simple. You whisk the sauce, cook the shrimp, add the vegetables, and finish everything in the same pan. No fancy tools are needed, just a skillet or wok.

Health benefits

Low Carb Shrimp And Broccoli gives you lean protein, fiber from broccoli, and healthy fats from olive oil and sesame oil. That mix supports a filling meal without loading up on carbs.

Versatility

You can serve it as-is, pair it with cauliflower rice, or change the vegetables to match what is in your fridge. It works well for keto eaters, busy parents, students, and anyone who wants a fast dinner.

Distinctive flavor

The mix of garlic, ginger, sesame oil, and soy sauce gives this stir-fry a classic savory taste. The broccoli stays tender, the shrimp cooks fast, and the red bell pepper adds color and sweetness.

Essential Ingredients for Low Carb Shrimp And Broccoli

Below is a clear ingredient list with every item you need for this Low Carb Shrimp And Broccoli recipe. All measurements are included so you can shop and cook with confidence.

Main ingredients

• 1 tablespoon olive oil – Helps cook the shrimp and vegetables while adding a mild, rich flavor.
• 1 pound large shrimp, shells removed – The main protein source, quick to cook and naturally low in carbs.
• 2 heaping cups broccoli florets – Adds fiber, texture, and a fresh green vegetable base.
• 1 red bell pepper, seeded and sliced – Brings sweetness, color, and extra crunch.

Stir-fry sauce

• 1/4 cup soy sauce – Creates a salty, savory base for the sauce.
• 2 tablespoons brown sugar monkfruit – Adds sweetness while keeping the recipe low carb.
• 2 tablespoons sesame oil – Gives the sauce a nutty, toasted flavor.
• 1 tablespoon rice vinegar – Adds brightness and helps balance the sauce.
• 2 teaspoons minced garlic – Brings sharp, aromatic flavor.
• 1 teaspoon minced ginger – Adds warmth and a fresh bite.

Optional toppings

• Green onions – Add fresh flavor and a crisp finish.
• Cashews – Add crunch and richness.
• Sesame seeds – Add nutty flavor and a nice look.
• Almonds – Bring extra texture and mild nuttiness.
• Red pepper flakes – Add heat for anyone who likes spicy food.

Special dietary options

Vegan: Replace shrimp with extra-firm tofu, tempeh, or mushrooms. Use a plant-based soy sauce if needed.

Gluten-free: Swap soy sauce for gluten-free tamari or coconut aminos. Check labels on all sauce ingredients.

Low-calorie: Skip the nuts and use a lighter hand with sesame oil if you want to reduce calories a bit more.

Tip: If you want the sauce to stay low carb, avoid adding cornstarch unless you truly need extra thickness. The recipe works well as written.

How to Prepare the Perfect Low Carb Shrimp And Broccoli: Step-by-Step Guide

Making Low Carb Shrimp And Broccoli is fast, but a little prep makes the whole process smoother. Set out all your ingredients before you turn on the stove. This helps the shrimp cook at the right pace and keeps the vegetables crisp.

First step: Mix the stir-fry sauce

Start by whisking together the soy sauce, brown sugar monkfruit, sesame oil, rice vinegar, minced garlic, and minced ginger in a small bowl. Stir until the sweetener dissolves and the sauce looks well blended. Set it aside near the stove so it is ready when you need it.

Taking a minute to mix the sauce first matters because shrimp cooks fast. Once the pan is hot, you will not have time to measure ingredients one by one. This also helps the flavors combine before they hit the heat.

Second step: Prepare the pan and heat the oil

Place a large skillet or wok over medium heat. Add 1 tablespoon olive oil and let it warm for a few seconds. You want the pan hot enough to sear the shrimp, but not so hot that the garlic in the sauce burns later.

If your pan is small, cook in batches so the shrimp browns well instead of steaming. A crowded pan can make the vegetables soft and watery. A wide pan gives you the best stir-fry texture.

Third step: Cook the shrimp and bell pepper

Add the shrimp and sliced red bell pepper to the hot pan. Sauté for 3 to 4 minutes, stirring often. The shrimp should turn pink and begin to curl, while the bell pepper starts to soften slightly but still keeps a little crunch.

Watch the shrimp closely. Overcooked shrimp can turn rubbery fast, so remove the guesswork by looking for the color change. Once the shrimp is pink and opaque, you are ready for the next step.

Fourth step: Add the broccoli and sauce

Now add the broccoli florets and pour in the stir-fry sauce. Stir everything together so the vegetables get coated evenly. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still bright green.

If you like your broccoli softer, let it cook another minute or two. If you prefer a firmer bite, stop as soon as the florets are tender. The sauce should lightly glaze the shrimp and vegetables without pooling too much in the bottom of the pan.

Fifth step: Check the texture and flavor

Taste a piece of broccoli and a shrimp before serving. If you want more salt, a little extra soy sauce can help. If you like heat, sprinkle in red pepper flakes. If the sauce seems too thin for your liking, you can thicken it with a cornstarch slurry, but remember that this adds about 6 carbs.

For a thicker sauce, mix 1 tablespoon cold water with 1 tablespoon cornstarch and stir it in at the end. Let it cook briefly until the sauce clings to the shrimp and vegetables. This is optional, but it can give the dish a more takeout-style finish.

Final step: Serve and garnish

Serve the Low Carb Shrimp And Broccoli immediately while it is hot. Top it with green onions, cashews, sesame seeds, almonds, or red pepper flakes if desired. The dish tastes great on its own, but it also pairs well with cauliflower rice for a fuller meal.

Cook time note: Shrimp moves fast. Once it turns pink, move to the next step right away so it stays tender.

this …

Dietary Substitutions to Customize Your Low Carb Shrimp And Broccoli

Protein and main component alternatives

If shrimp is not your thing, this recipe still works with other proteins. Thin slices of chicken breast, scallops, or cubed tofu can take the place of shrimp with only a few small changes to cooking time. Chicken needs longer to cook, while scallops cook quickly like shrimp.

You can also make a mixed version with shrimp and another protein if you want more variety. For a meat-free meal, tofu and broccoli with the same sauce can still give you a satisfying stir-fry feel. Just press the tofu first so it browns instead of turning soft.

Vegetable, sauce, and seasoning modifications

The vegetable mix is easy to adjust. Try carrots, zucchini, cabbage, snap peas, or cauliflower if you want a different texture or if you need to use what is already in your fridge. Keep in mind that some vegetables, like carrots, can raise the carb count a little more than broccoli.

You can also adjust the sauce to fit your taste. Use tamari or coconut aminos if you want a gluten-free version. Add more ginger for a brighter flavor, more garlic for a stronger savory taste, or a pinch of chili flakes for heat. If you want a lighter meal, keep the olive oil and sesame oil measured carefully and skip any thickener.

For readers who like easy vegetable dinners, this cabbage-based casserole recipe is another simple option to keep on hand for weeknights.

Mastering Low Carb Shrimp And Broccoli: Advanced Tips and Variations

Once you have made this dish once or twice, small adjustments can make it even better. Stir-fries are simple, but technique matters. A few smart moves help keep the shrimp juicy, the vegetables crisp, and the sauce balanced.

Pro cooking techniques

Use medium heat so the shrimp cooks through without becoming tough. If your broccoli florets are large, cut them into smaller pieces so they soften at the same pace as the shrimp. Keep your ingredients ready before you start because stir-fry cooking moves fast.

If you want a deeper flavor, let the shrimp sit in the sauce for a minute before it goes into the pan. You can also toast the sesame oil and garlic briefly in the pan before adding the vegetables, but watch closely so the garlic does not burn.

Flavor variations

Add red pepper flakes for a spicy version, or toss in cashews or almonds for more crunch. A squeeze of lime at the end can add a fresh finish. You can also mix in a little extra ginger if you like a brighter, more fragrant sauce.

For a richer plate, serve it with cauliflower rice. For a stronger Asian-inspired flavor, add a few drops of toasted sesame oil just before serving. If you want a sweeter edge, increase the monkfruit brown sugar slightly, but keep the amount modest to stay low carb.

Presentation tips

Use a shallow bowl or wide plate so the shrimp and broccoli stay visible. Sprinkle green onions and sesame seeds over the top for color. A neat garnish makes the dish feel special, even though it is quick enough for a regular weeknight.

Make-ahead options

You can whisk the sauce earlier in the day and store it in the fridge. You can also wash and cut the broccoli and bell pepper ahead of time. That way, dinner comes together even faster when you are short on time.

How to Store Low Carb Shrimp And Broccoli: Best Practices

Leftovers keep well if you store them the right way. Since shrimp is delicate, it is best to cool it quickly and refrigerate it soon after cooking. Proper storage helps keep both the texture and flavor in good shape.

Refrigeration: Place leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. Let the food cool before sealing the container, but do not leave it out for more than 2 hours.

Freezing: You can freeze the stir-fry for up to 2 months. For the best results, freeze it in single portions. The broccoli may soften a little after thawing, but the dish still works well for quick meals.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth. You can also use the microwave, but stir halfway through so the shrimp heats evenly and does not dry out.

Meal prep considerations: If you are making this for lunch prep, divide the stir-fry into containers with cauliflower rice or another low carb side. This makes weekday meals easier and helps you control portions.

FAQs: Frequently Asked Questions About Low Carb Shrimp And Broccoli

Low Carb Shrimp And Broccoli

---

• Author: Brandi Oshea
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Keto, Low Carb

Print Recipe

Pin Recipe

Description

🦐🥦 Enjoy tender shrimp and crisp broccoli in a savory stir-fry sauce that’s keto-friendly, low-carb, and bursting with flavor for guilt-free indulgence!
🦐🥦 Quick 20-minute meal packed with 25g protein per serving to keep you full and energized on your keto journey!

---

Ingredients

– 1 tablespoon olive oil

– 1 pound large shrimp, shells removed

– 2 heaping cups broccoli florets

– 1 red bell pepper, seeded and sliced

– 1/4 cup soy sauce

– 2 tablespoons brown sugar monkfruit

– 2 tablespoons sesame oil

– 1 tablespoon rice vinegar

– 2 teaspoons minced garlic

– 1 teaspoon minced ginger

– Green onions

– Cashews

– Sesame seeds

– Almonds

– Red pepper flakes

---

Instructions

1-First step: Mix the stir-fry sauce Start by whisking together the soy sauce, brown sugar monkfruit, sesame oil, rice vinegar, minced garlic, and minced ginger in a small bowl. Stir until the sweetener dissolves and the sauce looks well blended. Set it aside near the stove so it is ready when you need it. Taking a minute to mix the sauce first matters because shrimp cooks fast. Once the pan is hot, you will not have time to measure ingredients one by one. This also helps the flavors combine before they hit the heat.

2-Second step: Prepare the pan and heat the oil Place a large skillet or wok over medium heat. Add 1 tablespoon olive oil and let it warm for a few seconds. You want the pan hot enough to sear the shrimp, but not so hot that the garlic in the sauce burns later. If your pan is small, cook in batches so the shrimp browns well instead of steaming. A crowded pan can make the vegetables soft and watery. A wide pan gives you the best stir-fry texture.

3-Third step: Cook the shrimp and bell pepper Add the shrimp and sliced red bell pepper to the hot pan. Sauté for 3 to 4 minutes, stirring often. The shrimp should turn pink and begin to curl, while the bell pepper starts to soften slightly but still keeps a little crunch. Watch the shrimp closely. Overcooked shrimp can turn rubbery fast, so remove the guesswork by looking for the color change. Once the shrimp is pink and opaque, you are ready for the next step.

4-Fourth step: Add the broccoli and sauce Now add the broccoli florets and pour in the stir-fry sauce. Stir everything together so the vegetables get coated evenly. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still bright green. If you like your broccoli softer, let it cook another minute or two. If you prefer a firmer bite, stop as soon as the florets are tender. The sauce should lightly glaze the shrimp and vegetables without pooling too much in the bottom of the pan.

5-Fifth step: Check the texture and flavor Taste a piece of broccoli and a shrimp before serving. If you want more salt, a little extra soy sauce can help. If you like heat, sprinkle in red pepper flakes. If the sauce seems too thin for your liking, you can thicken it with a cornstarch slurry, but remember that this adds about 6 carbs. For a thicker sauce, mix 1 tablespoon cold water with 1 tablespoon cornstarch and stir it in at the end. Let it cook briefly until the sauce clings to the shrimp and vegetables. This is optional, but it can give the dish a more takeout-style finish.

6-Final step: Serve and garnish Serve the Low Carb Shrimp And Broccoli immediately while it is hot. Top it with green onions, cashews, sesame seeds, almonds, or red pepper flakes if desired. The dish tastes great on its own, but it also pairs well with cauliflower rice for a fuller meal.

Notes

🥦 Swap in other low-carb veggies like zucchini, cabbage, or cauliflower, but adjust carb counts accordingly.
🍲 For a thicker sauce, mix 1 tablespoon cornstarch with cold water and stir in at the end (adds carbs).
💪 Use fresh ingredients and healthy oils like sesame or olive oil for a nutritious, high-protein keto meal.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 170 calories
• Sugar: 3.2g
• Sodium: 570mg
• Fat: 4.4g
• Saturated Fat: 0.6g
• Unsaturated Fat: 3.8g
• Trans Fat: 0g
• Carbohydrates: 8.2g
• Fiber: 2.1g
• Protein: 25g
• Cholesterol: 182mg

Keywords: keto shrimp, shrimp broccoli, low carb stir fry, keto recipe