Shrimp Broccoli Stir Fry Low Carb – Fast, Fresh, and Flavorful

This Shrimp Broccoli Stir Fry Low Carb is the kind of weeknight hero you’ll make again and again. It’s quick, loaded with crisp-tender veggies and juicy shrimp, and comes together in one pan. The sauce is garlicky, slightly sweet, and deeply savory without adding unnecessary carbs.

Serve it as is, over cauliflower rice, or with zucchini noodles for a complete, satisfying meal. If you love takeout-style flavor with a lighter twist, this one checks all the boxes.

Print Recipe

Shrimp Broccoli Stir Fry Low Carb - Fast, Fresh, and Flavorful

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 4 servings

Ingredients

• Large shrimp (1 to 1.25 pounds, peeled and deveined; tails on or off)
• Broccoli (about 5 cups small florets)
• Avocado or light olive oil (for high-heat cooking)
• Garlic (3–4 cloves, minced)
• Fresh ginger (1–2 teaspoons, minced or grated)
• Green onions (2–3, sliced; whites and greens separated)
• Red pepper flakes or a small fresh chili (optional for heat)
• Tamari (gluten-free) or coconut aminos (1/4 cup)
• Rice vinegar or apple cider vinegar (1–2 tablespoons)
• Sesame oil (1 teaspoon, for finishing)
• Low-carb sweetener (like allulose, monk fruit, or erythritol; 1–2 teaspoons)
• Chicken or vegetable broth (1/3 cup)
• Xanthan gum (a pinch) or arrowroot (1 teaspoon; slightly higher carb) to lightly thicken sauce, optional
• Sesame seeds (for garnish)
• Cauliflower rice or zucchini noodles (optional, for serving)
• Salt and black pepper

Instructions

• Pat shrimp dry. Sprinkle with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
• Prep the veggies. Cut broccoli into small, even florets. Mince garlic and ginger. Slice green onions, keeping whites and greens separate.
• Make the sauce. In a small bowl, whisk tamari or coconut aminos, broth, vinegar, low-carb sweetener, and a small pinch of xanthan gum (or arrowroot dissolved in 1 tablespoon water). Set aside. The xanthan gum thickens quickly—use only a tiny pinch.
• Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
• Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Do not overcook.
• Stir-fry broccoli. Add another teaspoon of oil if needed. Toss in broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. If you like softer broccoli, splash in 1–2 tablespoons water and cover for 1 minute.
• Aromatics in. Add garlic, ginger, red pepper flakes (if using), and green onion whites. Stir 30–45 seconds until fragrant.
• Sauce it up. Give the sauce a quick stir, then pour it into the pan. Let it bubble for 30–60 seconds, stirring, until slightly thickened and glossy.
• Return shrimp. Add the shrimp back in with any juices. Toss to coat and warm through for 30–60 seconds. Remove from heat.
• Finish and serve. Stir in sesame oil and top with green onion greens and sesame seeds. Taste and adjust salt, pepper, vinegar, or sweetener as needed. Serve as is, or over cauliflower rice or zucchini noodles.

What Makes This Recipe So Good

• Low carb without sacrificing flavor: The sauce uses low-carb sweetener and tamari or coconut aminos, so you get that classic stir-fry taste with fewer carbs.
• Fast and flexible: From prep to plate in about 20 minutes. Easy to swap in veggies you have on hand.
• High protein and nutrient-dense: Shrimp brings lean protein while broccoli adds fiber, vitamins C and K, and crunch.
• One-pan cleanup: Everything cooks in a large skillet or wok, which keeps cleanup quick.
• Meal-prep friendly: Keeps well for a few days, and reheats beautifully.

Shopping List

• Large shrimp (1 to 1.25 pounds, peeled and deveined; tails on or off)
• Broccoli (about 5 cups small florets)
• Avocado or light olive oil (for high-heat cooking)
• Garlic (3–4 cloves, minced)
• Fresh ginger (1–2 teaspoons, minced or grated)
• Green onions (2–3, sliced; whites and greens separated)
• Red pepper flakes or a small fresh chili (optional for heat)
• Tamari (gluten-free) or coconut aminos (1/4 cup)
• Rice vinegar or apple cider vinegar (1–2 tablespoons)
• Sesame oil (1 teaspoon, for finishing)
• Low-carb sweetener (like allulose, monk fruit, or erythritol; 1–2 teaspoons)
• Chicken or vegetable broth (1/3 cup)
• Xanthan gum (a pinch) or arrowroot (1 teaspoon; slightly higher carb) to lightly thicken sauce, optional
• Sesame seeds (for garnish)
• Cauliflower rice or zucchini noodles (optional, for serving)
• Salt and black pepper

Instructions

1. Pat shrimp dry. Sprinkle with a pinch of salt and pepper.

   Dry shrimp sear better and stay juicy.

2. Prep the veggies. Cut broccoli into small, even florets. Mince garlic and ginger. Slice green onions, keeping whites and greens separate.
3. Make the sauce. In a small bowl, whisk tamari or coconut aminos, broth, vinegar, low-carb sweetener, and a small pinch of xanthan gum (or arrowroot dissolved in 1 tablespoon water).

   Set aside. The xanthan gum thickens quickly—use only a tiny pinch.

4. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
5. Sear the shrimp. Add shrimp in a single layer.

   Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Do not overcook.

6. Stir-fry broccoli. Add another teaspoon of oil if needed.

   Toss in broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. If you like softer broccoli, splash in 1–2 tablespoons water and cover for 1 minute.

7. Aromatics in. Add garlic, ginger, red pepper flakes (if using), and green onion whites.

   Stir 30–45 seconds until fragrant.

8. Sauce it up. Give the sauce a quick stir, then pour it into the pan. Let it bubble for 30–60 seconds, stirring, until slightly thickened and glossy.
9. Return shrimp. Add the shrimp back in with any juices. Toss to coat and warm through for 30–60 seconds.

   Remove from heat.

10. Finish and serve. Stir in sesame oil and top with green onion greens and sesame seeds. Taste and adjust salt, pepper, vinegar, or sweetener as needed. Serve as is, or over cauliflower rice or zucchini noodles.

How to Store

• Refrigerator: Store in an airtight container for 3 days.

  Keep cauliflower rice or zoodles separate to prevent sogginess.

• Freezer: Shrimp can get rubbery after freezing and reheating, so freezing isn’t ideal. If you must, freeze for up to 2 months and thaw gently in the fridge.
• Reheat: Warm in a skillet over medium heat for 2–3 minutes just until hot. Avoid microwaving too long, which can overcook the shrimp.

Health Benefits

• Low in carbs, high in protein: Shrimp offers lean protein that supports muscle maintenance while keeping calories and carbs in check.
• Veggie-powered nutrients: Broccoli provides fiber, vitamin C, vitamin K, folate, and antioxidants that support immune, bone, and heart health.
• Better fats: Cooking with avocado or light olive oil adds heart-friendly monounsaturated fats.
• Gluten-free friendly: Using tamari or coconut aminos keeps the dish gluten-free while delivering deep umami flavor.
• Lower sugar: A small amount of low-carb sweetener balances the sauce without a blood sugar spike.

Common Mistakes to Avoid

• Overcrowding the pan: Too many shrimp at once means steaming, not searing.

  Cook in batches if needed.

• Overcooking the shrimp: They only need a minute or two per side. Pull them as soon as they’re pink and curled.
• Soggy broccoli: High heat is key. Keep florets small and cook quickly for crisp-tender bites.
• Heavy-handed thickener: A tiny pinch of xanthan gum goes a long way.

  Too much turns the sauce gummy.

• Skipping the finishers: A splash of sesame oil and a little vinegar at the end make the flavors pop.

Recipe Variations

• Garlic-lime twist: Swap vinegar for lime juice and add extra garlic. Finish with cilantro.
• Spicy Szechuan-style: Use a dash of Szechuan peppercorn oil or chili crisp (check labels for carbs) and add sliced red chilies.
• Lemon-ginger: Add lemon zest to the sauce and finish with a squeeze of lemon juice.
• Extra veggies: Add sliced mushrooms, snap peas, or bell pepper in moderation. Keep total carbs in mind.
• Sweetness swap: Use a teaspoon of honey if you’re flexible on carbs.

  Otherwise, stick to monk fruit or allulose.

• Nutty crunch: Toss in toasted sliced almonds or chopped cashews at the end. They add texture and healthy fats.
• Zoodle stir fry: Fold in zucchini noodles at the very end and toss just to warm, 30 seconds max.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge or under cold running water, then pat very dry.

Excess moisture will prevent browning and dilute the sauce.

What can I use instead of xanthan gum?

You can use 1 teaspoon arrowroot mixed with 1 tablespoon water. It’s not as low-carb as xanthan, but the amount is small. Alternatively, simmer the sauce a bit longer to reduce naturally.

Is soy sauce okay for low carb?

Regular soy sauce works if you’re not strictly gluten-free.

For the lowest carbs and gluten-free needs, use tamari or coconut aminos. Always check labels, as brands vary.

How do I keep the broccoli bright and crisp?

Cook it hot and fast. Keep florets small, don’t crowd the pan, and add a quick splash of water and cover for one minute if you like it slightly softer without losing color.

What can I serve this with to stay low carb?

Cauliflower rice, zucchini noodles, shirataki noodles, or simply enjoy it on its own.

A side of cucumber salad with sesame dressing also pairs well.

Can I make this ahead?

Yes. Cook as directed, cool, and refrigerate. Reheat gently in a skillet.

For best texture, store sauce and shrimp separately from any vegetable noodles or cauliflower rice.

How do I make it less salty?

Use low-sodium tamari or coconut aminos and add more broth. Balance with a bit more vinegar or a squeeze of citrus, and don’t forget to taste as you go.

Final Thoughts

This Shrimp Broccoli Stir Fry Low Carb is a simple go-to that tastes like takeout but feels fresh and light. With a quick sauce and a handful of pantry staples, dinner is ready in minutes.

Keep shrimp in the freezer, broccoli in the crisper, and you’re set for a fast, balanced meal any night of the week. Make it your own with spice, citrus, or extra veggies, and enjoy the kind of clean, bold flavor that never gets old.