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Easy Keto Shrimp Zoodle Stir-Fry Recipe

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A quick and healthy keto shrimp zoodle stir-fry packed with juicy shrimp, fresh zucchini noodles, and colorful veggies in a savory sauce. Perfect for a low-carb dinner or meal prep option!

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined
  • 3 medium zucchinis, spiralized
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 small carrot, julienned (optional for stricter keto)
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil

For the Sauce:

  • 3 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp ginger paste or minced ginger
  • 1 tsp chili garlic sauce (adjust for heat)
  • 1 tsp erythritol or monk fruit sweetener (optional)
  • 1 tbsp water

Optional Toppings:

  • Sesame seeds
  • Chopped green onions
  • Crushed peanuts or almonds

Instructions

  1. Spiralize zucchinis into zoodles. Prep shrimp and chop veggies.
  2. Mix sauce ingredients in a small bowl and set aside.
  3. Heat 1 tbsp avocado oil in a skillet or wok over medium-high heat. Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside.
  4. Add remaining oil to the skillet, sauté garlic for 30 seconds, then add broccoli, bell pepper, and carrot. Stir-fry for 3–4 minutes until tender-crisp.
  5. Add zoodles and stir-fry for 2–3 minutes until slightly softened.
  6. Return shrimp to the pan and pour in the sauce. Toss to coat and cook for 1–2 more minutes.
  7. Serve hot with sesame seeds, green onions, or crushed nuts on top.

Notes

  • For less watery zoodles, avoid salting them before cooking.
  • Adjust spice level by increasing or reducing chili garlic sauce.
  • Store leftovers in an airtight container for up to 2 days.

 

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-shrimp-zoodle-stir-fry/