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Keto Chicken and Shrimp Stir Fry

Dive into the flavors of a Keto Chicken and Shrimp Stir Fry, a perfect blend of succulent shrimp, tender chicken, and crisp vegetables, all tossed in a savory sauce that's big on taste and low in carbs. This stir fry is not only a nutrient-packed meal but also a keto-friendly delight that's quick and easy to whip up any day of the week.
Course Dinner
Cuisine Asian-inspired
Keyword Chicken and Shrimp Recipe, Keto Chicken and Shrimp Stir Fry, Keto Dinner, Low Carb Stir-Fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350kcal

Equipment

  • Wok or large skillet
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl

Ingredients

  • 1 pound chicken breast cut into bite-sized pieces
  • ½ pound shrimp peeled and deveined
  • 2 tablespoons coconut oil
  • 1 medium bell pepper sliced
  • 1 cup broccoli florets
  • ½ cup sliced mushrooms
  • ¼ cup soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes optional
  • Salt and pepper to taste
  • 2 green onions chopped for garnish

Instructions

  • Begin by preparing your ingredients: cut chicken into bite-sized pieces, peel and devein shrimp, and slice the vegetables as listed.
  • Heat coconut oil in a wok or large skillet over medium-high heat until hot.
  • Add the chicken pieces to the wok and season with salt and pepper. Stir fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
  • In the same wok, add the shrimp and cook for 1-2 minutes on each side or until they turn pink and opaque. Remove shrimp and set aside with the chicken.
  • Add the bell pepper, broccoli, and mushrooms to the wok, and stir fry for 3-4 minutes or until the vegetables are tender-crisp.
  • While the vegetables are cooking, in a small bowl, whisk together the soy sauce or coconut aminos, sesame oil, grated ginger, minced garlic, and red pepper flakes if using.
  • Add the chicken and shrimp back into the wok with the vegetables. Pour the sauce mixture over the top and toss everything together to coat well and heat through.
  • Taste and adjust seasoning if necessary. Stir fry for an additional 2 minutes.
  • Garnish with chopped green onions before serving.

Notes

For the best flavor, use fresh ingredients and make sure to not overcook the shrimp to keep them juicy and tender.

Nutrition

Calories: 350kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Fiber: 3g | Net Carbs: 5g