Keto Shrimp Stir-Fry with Broccoli (Soy-Free)
A quick and easy keto-friendly shrimp stir-fry using broccoli and a flavorful soy-free sauce.
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Ingredients
- about 450 g Shrimp
- 4 cups Broccoli Florets
- 1/4 cup Coconut Aminos
- 1 tsp Sesame Oil
- 1 tsp Ginger
- 2 cloves Garlic
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Xanthan Gum
- 1 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place an approximately 30 cm skillet or wok over medium-high heat. Add the 1 tbsp of avocado oil and heat until it shimmers, about 1 minute.
- 2Add the about 450 g of shrimp to the hot skillet. Stir-fry for 2-3 minutes, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
- 3Add the 4 cups of broccoli florets to the skillet with the shrimp. Continue to stir-fry for 3-5 minutes, until the broccoli is bright green and slightly tender-crisp.
- 4While the broccoli cooks, in a small bowl, whisk together the 1/4 cup of coconut aminos, 1 tsp of sesame oil, 1 tsp of ginger, 2 cloves of minced garlic, 1/4 tsp of red pepper flakes, and 1/4 tsp of xanthan gum until well combined.
- 5Pour the sauce mixture over the shrimp and broccoli in the skillet. Stir constantly for 1-2 minutes, until the sauce thickens slightly and coats the ingredients.
- 6Serve the keto shrimp stir-fry hot.
Substitutions
Soy Sauce → Coconut Aminos
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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