Keto Shrimp and Broccoli Recipe

Name: Low Carb Shrimp And Broccoli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: – 1 tablespoon olive oil for sautéing; – 1 pound large shrimp, shells removed for the main protein; – 2 heaping cups broccoli florets for fiber, texture, and a fresh green bite; – 1 red bell pepper, seeded and sliced for color, sweetness, and a little crunch; – 1/4 cup soy sauce for the savory base of the stir-fry sauce; – 2 tablespoons sesame oil for rich, nutty flavor; – 1 tablespoon rice vinegar for a light tang; – 2 teaspoons minced garlic for a classic stir-fry aroma and deep flavor; – 1 teaspoon minced ginger for warmth and a fresh, slightly spicy note; – Green onions, optional for a fresh garnish; – Cashews, optional for crunch and a little richness; – Sesame seeds, optional for a gentle nutty finish and a pretty topping; – Almonds, optional for extra texture; – Red pepper flakes, optional for a little heat

By:

Camille Hayes

Published:

April 24, 2026

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Why You’ll Love This Low Carb Shrimp And Broccoli

If you need a fast dinner that still feels satisfying, this low carb shrimp and broccoli recipe checks every box. It comes together in about 20 minutes, uses one pan, and fits neatly into busy weeknights for home cooks, students, parents, and working professionals. The flavors are bold, the ingredients are simple, and the result is a fresh shrimp stir fry that tastes like takeout without the heavy carb load.

Fast and easy: This low carb shrimp and broccoli skillet needs just 5 minutes of prep and 15 minutes of cook time. That makes it a practical choice when dinner has to happen now, not later.
Friendly for keto and low carb eating: With about 6.1 net carbs per serving, it fits well into a low carb meal plan. Shrimp gives you lean protein, while broccoli brings fiber and crunch.
Flexible for real life: You can swap in other vegetables, adjust the sauce, or add toppings like green onions, sesame seeds, cashews, or almonds. That makes this shrimp and broccoli stir fry easy to match your pantry.
Big flavor in a light meal: The mix of soy sauce, sesame oil, garlic, ginger, and rice vinegar gives the dish a savory, slightly nutty taste that stands out without needing heavy ingredients.

When I want something quick but still homemade, a skillet dinner like this low carb shrimp and broccoli is usually the answer. It feels fresh, comforting, and simple all at once.

According to WebMD’s guide to shrimp health benefits, shrimp can be a smart source of protein for a balanced meal. Combined with broccoli and a quick stir-fry sauce, this recipe gives you a dinner that is light, filling, and easy to repeat through the week.

Jump To

1. Why You’ll Love This Low Carb Shrimp And Broccoli
2. Essential Ingredients for Low Carb Shrimp And Broccoli
3. How to Prepare the Perfect Low Carb Shrimp And Broccoli: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Low Carb Shrimp And Broccoli
5. Mastering Low Carb Shrimp And Broccoli: Advanced Tips and Variations
6. How to Store Low Carb Shrimp And Broccoli: Best Practices
7. FAQs: Frequently Asked Questions About Low Carb Shrimp And Broccoli
8. Low Carb Shrimp And Broccoli

Essential Ingredients for Low Carb Shrimp And Broccoli

Here is everything you need for this low carb shrimp and broccoli recipe. The list is short, which is one reason so many people keep coming back to it. Each ingredient plays a clear role in the final dish, from the savory sauce to the crisp vegetables.

1 tablespoon olive oil – Used for sautéing and helping the shrimp and vegetables cook smoothly in the skillet.
1 pound large shrimp, shells removed – The main protein. Shrimp cooks quickly and keeps the dish light.
2 heaping cups broccoli florets – Adds fiber, texture, and a fresh green bite to the stir fry.
1 red bell pepper, seeded and sliced – Brings color, sweetness, and a little crunch.
1/4 cup soy sauce – Forms the savory base of the stir-fry sauce.
2 tablespoons sesame oil – Adds rich, nutty flavor that pairs well with shrimp and broccoli.
1 tablespoon rice vinegar – Gives the sauce a light tang that keeps the dish bright.
2 teaspoons minced garlic – Adds a classic stir-fry aroma and deep flavor.
1 teaspoon minced ginger – Brings warmth and a fresh, slightly spicy note.
Green onions, optional – A fresh garnish that adds color and mild onion flavor.
Cashews, optional – Add crunch and a little richness.
Sesame seeds, optional – Offer a gentle nutty finish and a pretty topping.
Almonds, optional – Another crunchy topping for extra texture.
Red pepper flakes, optional – Useful if you want a little heat.

Special dietary options

Vegan: Swap the shrimp for tofu or tempeh and use a plant-based sauce alternative.
Gluten-free: Use tamari or a certified gluten-free soy sauce instead of standard soy sauce.
Low-calorie: Keep the toppings light and use only a small amount of oil if you want to reduce calories further.

If you like quick skillet dinners, you may also enjoy this easy chicken stir fry recipe for another fast weeknight option.

How to Prepare the Perfect Low Carb Shrimp And Broccoli: Step-by-Step Guide

First step: Mix the sauce

Start by making the stir-fry sauce in a small bowl. Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon minced ginger until well blended. Setting the sauce aside before cooking keeps the rest of the process smooth, which matters because shrimp cooks quickly and does not like to wait. If you are watching sodium or gluten, this is also the best time to swap in a lower-sodium soy sauce or tamari.

Second step: Heat the skillet and cook the shrimp

Place a large skillet or wok over medium heat. Add 1 tablespoon olive oil and let it warm for a few seconds. Then add the 1 pound large shrimp, shells removed, along with 1 red bell pepper, seeded and sliced. Sauté for 3 to 4 minutes, stirring often, until the shrimp turns pink and begins to curl. This short cooking time helps keep the shrimp tender instead of rubbery.

If you are using frozen shrimp, thaw it completely first and pat it dry. Extra water in the pan can dilute the sauce and slow down browning. A dry surface helps the shrimp sear better and gives the pepper a nicer texture.

Third step: Add the broccoli and sauce

Once the shrimp is almost done, add the 2 heaping cups broccoli florets and pour in the stir-fry sauce. Stir everything together so the broccoli gets coated well. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still bright green. You want it cooked through, but not mushy.

For a softer broccoli texture, cover the skillet for 1 minute while it finishes cooking. For a crisper finish, keep the heat steady and stir just enough to prevent sticking. This is one of the easiest parts of the recipe to adjust based on your taste.

Fourth step: Taste and adjust

Taste the sauce before serving. If you want more saltiness, add a small splash of soy sauce. If you want more tang, add a little more rice vinegar. If you prefer heat, sprinkle in red pepper flakes. This recipe is simple, but small changes like these can make it feel more personal.

At this stage, you can also fold in other low carb vegetables if needed. Zucchini, cabbage, snap peas, or cauliflower all work well. Just keep an eye on cook time so the vegetables stay crisp and fresh.

Final step: Serve right away

Serve the low carb shrimp and broccoli immediately while it is hot. Spoon it into bowls and top with green onions, cashews, sesame seeds, almonds, or red pepper flakes if desired. The dish is satisfying on its own, but it also pairs well with cauliflower rice if you want a fuller meal. Since the recipe makes 4 servings, it is easy to divide into lunch portions for the next day.

Best results come from fast cooking, hot heat, and careful timing. Shrimp rewards attention, so keep it moving and take it off the heat as soon as it turns pink.

Recipe Detail	Amount
Prep Time	5 minutes
Cook Time	15 minutes
Total Time	20 minutes
Servings	4
Calories per serving	170
Net carbs per serving	6.1g

Dietary Substitutions to Customize Your Low Carb Shrimp And Broccoli

Protein and main component alternatives

If shrimp is not your thing, you can still keep the same flavor style. Cubes of tofu, tempeh, or chicken breast all work well with the sauce. Tofu is a good plant-based swap for a vegan version, while chicken is a useful option for families who want a different protein without changing the cooking method too much. If you are serving mixed eaters, you can even cook the same vegetables and sauce, then split the pan into two proteins.

Vegetable, sauce, and seasoning modifications

This low carb shrimp and broccoli stir fry is easy to adapt with different vegetables. Try carrots, zucchini, cabbage, snap peas, or cauliflower, depending on what you have on hand. Just keep carb counts in mind if you are strict keto. For the sauce, tamari or coconut aminos can replace soy sauce, and a pinch of chili flakes can add heat without extra carbs.

If you want a thicker sauce, mix 1 tablespoon cold water with 1 tablespoon cornstarch and stir it in at the end. That will add about 6 grams of carbs total, so it works better for people who are low carb rather than strict keto. For a different flavor path, you could also pair this recipe with ideas from double garlic brown butter shrimp when you want a richer seafood dinner.

Mastering Low Carb Shrimp And Broccoli: Advanced Tips and Variations

Pro cooking techniques

For the best texture, do not overcrowd the pan. A crowded skillet traps steam and makes the shrimp less likely to sear. If your pan is small, cook the shrimp in two batches, then combine everything at the end. Using a large skillet or wok over medium heat helps the sauce cling to the shrimp and vegetables without burning.

Flavor variations

You can change the taste of this low carb shrimp and broccoli recipe in a few easy ways. Add a little crushed red pepper for heat, use sesame seeds for a more toasted finish, or toss in sliced almonds for crunch. If you want a sweeter edge, a touch of low carb sweetener in the sauce can balance the saltiness. You can also add snap peas or cabbage for a different texture and a little more volume.

Presentation tips

For a dinner that looks as good as it tastes, serve the shrimp and broccoli in a wide bowl and scatter green onions across the top. A few sesame seeds or chopped cashews make the dish look finished and give it extra texture. If you are serving guests, pair it with cauliflower rice on the side so the plate feels complete.

Make-ahead options

You can whisk the sauce ahead of time and refrigerate it for up to 3 days. You can also wash and cut the vegetables in advance, which makes dinner even faster. If you are meal prepping, cook the shrimp just until done and avoid overcooking it during reheating. That small step helps the leftovers stay tender and pleasant.

For busy weeks, a recipe like this can save the day. Quick prep, simple ingredients, and easy cleanup make it a smart choice for real life.

How to Store Low Carb Shrimp And Broccoli: Best Practices

Store leftover low carb shrimp and broccoli in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing the container so moisture does not build up and soften the vegetables too much. If you are packing lunches, portion the stir fry into single servings so it is ready to grab and go.

For freezing, place cooled portions in freezer-safe bags or containers and freeze for up to 1 month. The shrimp may lose a little texture after freezing, but the dish is still useful for future meals. To reheat, thaw overnight in the fridge and warm gently in a skillet over medium heat with a splash of water or broth. Microwaving works too, but do it in short bursts so the shrimp does not become tough.

Meal prep works well with this recipe because it makes 4 servings and reheats quickly. If you want an even more filling lunch, pair it with cauliflower rice and store the rice separately so it stays fluffy.

FAQs: Frequently Asked Questions About Low Carb Shrimp And Broccoli

Is shrimp and broccoli stir fry low carb?

Yes, shrimp and broccoli stir fry is an excellent low carb option. A typical homemade serving contains just 6 net carbs, making it ideal for keto or low carb diets. It features lean shrimp protein, fiber-rich broccoli, and minimal-carb additions like bell peppers. To keep carbs low, skip sugary sauces and use tamari or coconut aminos instead of soy sauce. Sauté in avocado oil or sesame oil for 10-12 minutes total—shrimp cooks fast to stay tender. This dish delivers 25g protein per serving, helping maintain satiety without blood sugar spikes. Pair with cauliflower rice for a complete meal under 10 net carbs. Always check labels on store-bought ingredients to avoid hidden sugars.

How many carbs are in low carb shrimp and broccoli?

One serving of low carb shrimp and broccoli stir fry has about 6 net carbs (total carbs 9g minus 3g fiber). Shrimp contributes zero carbs, while broccoli adds roughly 4g net carbs per cup. Bell peppers and onions bring another 2g. Use low carb sweeteners like erythritol in the sauce if needed. Track precisely with an app like MyFitnessPal by weighing ingredients: 1 lb shrimp (0g), 4 cups broccoli (8g net), 1 bell pepper (4g net). This keeps you in ketosis easily. For comparison, takeout versions often exceed 30g carbs from cornstarch thickeners—stick to homemade for control.

Can I substitute vegetables in low carb shrimp and broccoli stir fry?

Yes, swap vegetables freely in low carb shrimp and broccoli stir fry while tracking carbs. Replace bell peppers with zucchini (2g net carbs per cup) or cauliflower (3g net). Add cabbage, snap peas, or asparagus for crunch—each under 5g net per cup. Avoid starchy options like carrots (6g net per 1/2 cup). Aim for 4-5 cups total veggies for volume without excess carbs. Example: 3 cups broccoli + 1 cup zucchini + 1 cup snow peas = 10g net carbs. Stir-fry in batches to prevent sogginess; cook denser veggies first. This flexibility makes it meal-prep friendly for the week.

How do you store low carb shrimp and broccoli leftovers?

Store low carb shrimp and broccoli stir fry in an airtight container in the fridge for up to 3 days. Cool completely first to avoid condensation and sogginess. Reheat gently in a skillet over medium heat with a splash of water or broth for 2-3 minutes—microwaving works but may toughen shrimp. For longer storage, freeze portions in zip-top bags for 1 month; thaw overnight in fridge before reheating. Avoid refreezing thawed shrimp to prevent texture loss. Label with dates for freshness. This yields 4 servings, perfect for batch cooking—pro tip: portion into meal prep bowls with cauliflower rice for grab-and-go lunches under 8 net carbs each.

What oil is best for low carb shrimp and broccoli stir fry?

Use avocado oil or sesame oil for low carb shrimp and broccoli stir fry—they have high smoke points (over 400°F) and healthy fats without carbs. Avocado oil adds neutral flavor, while sesame brings nutty depth (1 tsp = 0 carbs). Avoid vegetable or canola oils high in omega-6s; opt for 1-2 tbsp total per recipe. Heat oil in a wok over medium-high, add aromatics like garlic and ginger first, then broccoli (3-4 min), shrimp (2 min per side), and sauce. This method seals flavors and keeps everything crisp. Extra virgin olive oil works for milder heat but smoke less. Each choice supports heart health with monounsaturated fats alongside the dish’s 6 net carbs.

Keto Shrimp and Broccoli Recipe

Why You’ll Love This Low Carb Shrimp And Broccoli