4.8 from 12 votes
Spicy Shrimp Stir Fry Recipe
A simple spiced up shrimp stir fry. Healthy, low carb (keto), flavorful and prepared in one pan.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
202 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
Main Stir Fry
- 1-2 Piece garlic chopped, clove
- 1 Inch ginger peeled and chopped fine, fresh
- 2 Piece green onions or green onions/scallions
- 8 Ounces Shrimp deveined and no shells
- 1 Tablespoon neutral cooking oil see Notes, generic cooking oil
Stir Fry Sauce
- ½ Tablespoon sugar white or brown
- 2 Teaspoon vinegar distilled or rice vinegar, *see Notes
- 2 Tablespoon soy sauce basic Kikkoman-style soy sauce
Toppings
- 1 Tablespoon sesame oil optional
- 2 Tablespoons sesame seeds black and/or white
- 1 Teaspoon red chili pepper flakes optional
Instructions
- Peel and chop garlic and ginger.
- Cut off spring onion bulb end and discard spoiled stalk pieces. Separate bulb from the green stalks. Slice bulb, cut stalks into 2 inch long pieces.
- Keep clean deveined shrimps ready.
- Prepare stir fry sauce by combining all the stir fry sauce ingredients.
- Heat up a wok or shallow pan with oil and wait for it to get hot but it shouldn't smoke. Keep it on a high heat setting.
- Stir in spring onion bulbs and stir cook over a high heat setting for a minute or so.
- Continue to stir in ginger and garlic, keep on the same heat setting. Stir cook for a minute or so.
- Add the shrimp and stir cook over the same heat setting on both sides so that the shrimp cook through.
- When they appear a bit pink and cooked, stir in mixed stir fry sauce and cook for another minute.
- Turn off the heat and sprinkle topping over the cooked shrimp. Sprinkle sesame oil, red chili pepper flakes, black and/or white sesame seeds over everything. Also add the green onion stalks.
- Serve up hot.
Cup of Yum
Notes
- Oil - Use vegetable oil, sunflower, saffola, canola, or any other neutral oil.
- Vinegar - use vinegar with less than 4% acidity, a milder version can be used here. Rice vinegar is preferred but not a must. As a budget option, you can also make your vinegar less strong by mixing in some plain water.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Sodium
553mg
(23%)
Potassium
140mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
417IU
(8%)
Vitamin C
3mg
(3%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 553mg | 23% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.