DIRECTIONS Heat 3 tsp of oil in a skillet or a stir fry pan. Add cabbage and stir fry cabbage for about 2 minutes or until tender. Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste. In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender. Add the shrimp, water and soy sauce; cook until shrimp turns pink.
Make the paleo stir-fry sauce: Whisk together orange zest, chicken stock, coconut aminos, fish sauce, lemon juice, red chili flakes (if using) & xanthan gum in a medium-size bowl. Set sauce aside. For the low carb shrimp stir-fry: Pat shrimp dry between two paper towels to remove moisture.
Stir in garlic and ginger. Continue to stir-fry until the garlic is fragrant. Add broccoli and stir fry for about 10 minutes. Stir in chicken, coconut aminos (or soy sauce), stevia, and salt. Add in shrimp and continue to cook until shrimp is pink and hot. Cover if needed. That's all there is to making this easy and delicious stir-fry recipe!
This Keto Shrimp Stir-Fry is an easy one pan recipe perfect for busy weeknights. Made with tender and juicy shrimp sauteed with garlic, snow peas and red bell peppers coated in a delicious savory Asian-inspired sauce, in 30 minutes. Quick and easy stir-fries are one of our favorite dishes we turn to during busy weeknights.