Korean Shrimp Stir-fry

Korean Shrimp Stir-fry is a vibrant and flavorful dish that combines succulent shrimp with fresh vegetables, all coated in a savory, low-carb sauce. This keto-friendly meal is quick to prepare, making it perfect for a satisfying lunch.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Broccoli - 100 grams, chopped
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce (tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Red pepper flakes - 1 teaspoon
• Green onions - 2, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the chopped broccoli, sliced bell pepper, and zucchini. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
6. Return the shrimp to the skillet and pour in the soy sauce and sesame oil. Add red pepper flakes, salt, and black pepper to taste.
7. Toss everything together and cook for another 2 minutes to heat through.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 280
• Protein: 35 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 220 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9.5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and weight management.
• Rich in antioxidants and vitamins from the vegetables, promoting overall health.

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