Ingredients
- 12 oz shrimp (peeled and deveined)
- 4 large eggs
- 1 cup baby spinach (or any low-carb vegetable)
- 2 tbsp avocado oil (or olive oil)
- 2 cloves garlic (minced)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1/2 tsp sesame oil (optional, for flavor)
- Salt and pepper (to taste)
- Green onions (chopped, for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare the Eggs:
- In a bowl, whisk the eggs with a pinch of salt and pepper. Set aside.
- Cook the Shrimp:
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp and set aside.
- Stir-Fry the Eggs:
- In the same skillet, add another tablespoon of avocado oil. Pour in the beaten eggs and stir gently, scrambling them until just set. Remove the scrambled eggs and set them aside with the shrimp.
- Stir-Fry the Vegetables:
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Add the baby spinach and cook until wilted.
- Combine and Season:
- Return the shrimp and scrambled eggs to the skillet. Drizzle with soy sauce and sesame oil (if using) and stir gently to combine everything. Adjust seasoning with salt and pepper to taste.
- Serve:
- Serve the stir-fry hot, garnished with chopped green onions and a sprinkle of sesame seeds if desired.
Cooking Details
- Cooking Time: 10 minutes
- Prepping Time: 10 minutes
- Servings: 2
Nutritional Information (per serving)
- Calories: 320
- Protein: 28g
- Fat: 20g
- Carbohydrates: 4g
- Fiber: 1g
- Net Carbs: 3g
Notes
- Vegetable Options: Feel free to substitute or add other low-carb vegetables like zucchini, bell peppers, or bok choy.
- Flavor Variation: Add a touch of chili flakes or sriracha for a spicy kick.
This Keto Shrimp and Egg Stir-Fry is a simple yet delicious low-carb dish, perfect for a quick weeknight meal that’s packed with protein and healthy fats!
