FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Shrimp Stir Fry Recipe
• Ingredients & Substitutions
• How To Make Shrimp Stir Fry
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More Easy Shrimp Recipes
• My Favorite Skillet For This Recipe
• Shrimp Stir Fry Recipe card
• Recipe Reviews

I’ve been cooking up stir fry dishes for years, mostly chicken stir fry and vegetable stir fry , but lately I’ve had a bit of a love affair with shrimp. So, I made my favorite honey-infused sauce, loaded it up with juicy shrimp and crisp, fresh veggies, and voila — you’ve got my shrimp stir fry recipe! And the best part? You can whip up my stir fried shrimp in less than half an hour.

Why You’ll Love My Shrimp Stir Fry Recipe

• Burst of flavors and textures – The juicy shrimp, the crisp-tender vegetables, the lightly sweet honey garlic sauce with a burst of umami… there’s so much I love about the flavors here. If you’re a fan of shrimp, veggies, and Asian-inspired sauces, you’ll love this dish, too.
• One-pan wonder – Less cleanup and more flavor? Yes, please. Cooking everything in one pan means the flavors all mingle together… and you have fewer dishes to wash after your dinner.
• Faster than takeout – Once you have your veggies chopped, my shrimp stir fry takes only 15 minutes to cook! You’ll feel like you’re eating takeout right at home, in less time.
• Easy, healthy dinner – This dish brings lots of veggies and lean protein to your table, and it’s naturally gluten-free. Many shrimp stir fry recipes add starches or processed ingredients to the sauce, but mine keeps it simple, without refined sugar, gluten, or anything artificial.

Ingredients & Substitutions

Here I explain the best ingredients for my shrimp stir fry recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shrimp – I get large shrimp (31-35 per pound) that’s already peeled and deveined for convenience, but you can also peel and devein it yourself. Other sizes are also fine, the cook time just might vary by a minute or two. If your shrimp is frozen, thaw it first.
• Vegetables – I tossed in red bell pepper, broccoli, carrots, and snow peas. But hey, it’s your shrimp stir fry! Feel free to throw in whatever veggies you like, like sugar snap peas, mushrooms, or zucchini.
• Oil – I use olive oil for stir frying. Feel free to swap it out with avocado oil. I also add toasted sesame oil at the end for flavor, but it’s not heat-safe for the actual stir fry part.
• Aromatics – I highly recommend freshly minced garlic and grated ginger for that zing in your sauce. If you don’t have any, you can substitute 3/4 teaspoon of garlic powder and a pinch of ground ginger , but in that case I’d mix them directly with the sauce instead of sauteing first.
• Coconut Aminos – This is my favorite soy sauce substitute that makes up the base of the sauce. It’s a little sweeter than soy sauce and is cleaner, but you can totally use low-sodium soy sauce or even tamari if that’s what you’ve got.
• Honey – I use my natural sugar free honey for sweetness, flavor, and to thicken up the sauce just a bit. Regular honey works just fine if it fits your lifestyle.
• Garnishes – Jazz it up with some green onions and sesame seeds for a pop of flavor and texture.
• Sea Salt & Black Pepper

How To Make Shrimp Stir Fry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Heat some of olive oil in a large skillet or wok over medium heat. Add the garlic and ginger, and saute until fragrant.
2. Stir fry shrimp. Pat the shrimp dry with paper towels, then add them to the pan. Cook until they start to turn pink and are almost cooked through. Remove and set aside.

1. Stir fry veggies. Add more olive oil to the skillet, along with the red bell pepper strips, broccoli florets, julienned carrots, and snow peas. Stir fry the vegetables until crisp tender.
2. Mix the stir fry sauce. While the veggies cook, whisk together coconut aminos, honey, sea salt, and black pepper in a small bowl. (Sometimes I just do this before I start instead, so it’s less rushed.)

1. Mix it all together. Add the shrimp back to the pan and pour in the sauce. Stir well to coat evenly. Cook until the shrimp is fully cooked and the sauce has reduced a bit.
2. Add your garnishes. Stir in the toasted sesame oil. I like to garnish my shrimp stir fry with green onions and sesame seeds, but this is optional.

My Recipe Tips

• Remove the shrimp tails for easier eating. For most shrimp recipes I recommend leaving the tails on for cooking because it adds extra flavor, but for shrimp stir fry I remove them first because it’s just easier to eat this dish that way.
• Slightly undercook the shrimp at first. Keep an eye on them, because they cook fast! I like to remove them when they are a little undercooked in the first part, because they cook a bit more after you add them back in with the sauce later.
• The shrimp is best at medium, but medium-high heat is better for veggies. Shrimp can get tough if the heat is too high, so I cook it on medium heat, but I turn it up when I add the vegetables.
• Want a thicker sauce? I just thicken the sauce naturally with honey, but it’s still on the thinner side. So if you want it thick, stir in a tablespoon of cornstarch (or another cornstarch substitute ) when you whisk the sauce ingredients together.
• Want to change it up? My favorite variation is throwing in some fresh pineapple, as it goes nicely with the flavors here. You can also add some crushed red pepper flakes if you want extra heat.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal prep: Cut veggies, make sauce, peel the shrimp, and store in separate containers in the fridge until ready to cook.
• Reheat: I prefer to use a skillet over medium heat, as it doesn’t overcook the shrimp as easily, but the microwave in short intervals also works.
• Freeze: Let the shrimp stir fry cool completely, then transfer it to an airtight container or freezer bag and freeze for up to months. Thaw in the fridge overnight before reheating.

Serving Suggestions

One of the reasons I love this shrimp stir fry recipe is it’s a meal all by itself! It’s pretty light on its own, though, so I recommend serving it over a bed of rice, fried rice , or cauliflower rice (pictured above) to make it a bit more hearty and soak up all that saucy goodness. Shirataki noodles also work well for this.

More Easy Shrimp Recipes

Shrimp is such a great choice for fast weeknight meals! Try one of my other recipes next:

Garlic Butter Shrimp

Shrimp Fajitas

Greek Shrimp

My Favorite Skillet For This Recipe

You can definitely cook this shrimp stir fry in a wok , but I love using my double-handled cast-iron skillet . It holds the heat well, so everything from the veggies to the shrimp cooks fast.

Ingredients

Tap underlined ingredients to see the ones I use.

Shrimp Stir Fry:

• 24 oz Large shrimp (peeled and deveined) ▢
• 3 tbsp Olive oil (divided) ▢
• 6 cloves Garlic (minced; ~1 tbsp) ▢
• 1/2 tbsp Fresh ginger (grated) ▢
• 1 large Red bell pepper (sliced into thin strips) ▢
• 1 1/2 cups Broccoli (cut into bite-sized pieces) ▢
• 1 cup Carrots (julienned; ~2-3 large carrots) ▢
• 1 cup Snow peas (cut into 1-inch pieces) ▢
• 1/4 cup Coconut aminos (or low-sodium soy sauce) ▢
• 1 tbsp Honey (or zero sugar honey ) ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 1 tbsp Toasted sesame oil (optional) ▢

Optional Garnishes:

• Green onions ▢
• Sesame seeds ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the shrimp dry with paper towels.
2. Heat 1 1/2 tablespoons of olive oil in a large skillet or wok over medium heat.
3. Add the garlic and ginger, and sauté for about 2 minutes , until fragrant. Stir to avoid burning.
4. Add the shrimp and cook for 3-4 minutes , until they start to turn pink and are almost cooked through. Remove the shrimp from the skillet and set aside.
5. Add the remaining 1 1/2 tablespoons of olive oil. Increase the heat to medium-high. Add the red bell pepper, broccoli florets, julienned carrots, and snow peas. Stir fry the vegetables for 5-6 minutes , until crisp tender.
6. While the vegetables are cooking, whisk together the coconut aminos, honey, sea salt, and black pepper in a small bowl.
7. Add the shrimp back to the pan along with the sauce. Stir well to coat evenly. Cook for an additional 2-3 minutes , until the shrimp are fully cooked and the sauce has thickened slightly.
8. Optional: Stir in toasted sesame oil, and garnish with green onions and sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Nutrition info does not include optional ingredients.
• Nutrition is calculated using zero sugar honey.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Shrimp Stir Fry

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Shrimp Stir Fry

Whip up this easy shrimp stir fry recipe with juicy shrimp, fresh veggies, and savory-sweet sauce! A healthy meal in less than 30 minutes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/shrimp-stir-fry/

Ingredients

Shrimp Stir Fry:

• 24 oz Large shrimp (peeled and deveined)
• 3 tbsp Olive oil (divided)
• 6 cloves Garlic (minced; ~1 tbsp)
• 1/2 tbsp Fresh ginger (grated)
• 1 large Red bell pepper (sliced into thin strips)
• 1 1/2 cups Broccoli (cut into bite-sized pieces)
• 1 cup Carrots (julienned; ~2-3 large carrots)
• 1 cup Snow peas (cut into 1-inch pieces)
• 1/4 cup Coconut aminos (or low-sodium soy sauce)
• 1 tbsp Honey (or zero sugar honey )
• 1/4 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 1 tbsp Toasted sesame oil (optional)

Optional Garnishes:

• Green onions
• Sesame seeds

Instructions

1. Pat the shrimp dry with paper towels.
2. Heat 1 1/2 tablespoons of olive oil in a large skillet or wok over medium heat.
3. Add the garlic and ginger, and sauté for about 2 minutes , until fragrant. Stir to avoid burning.
4. Add the shrimp and cook for 3-4 minutes , until they start to turn pink and are almost cooked through. Remove the shrimp from the skillet and set aside.
5. Add the remaining 1 1/2 tablespoons of olive oil. Increase the heat to medium-high. Add the red bell pepper, broccoli florets, julienned carrots, and snow peas. Stir fry the vegetables for 5-6 minutes , until crisp tender.
6. While the vegetables are cooking, whisk together the coconut aminos, honey, sea salt, and black pepper in a small bowl.
7. Add the shrimp back to the pan along with the sauce. Stir well to coat evenly. Cook for an additional 2-3 minutes , until the shrimp are fully cooked and the sauce has thickened slightly.
8. Optional: Stir in toasted sesame oil, and garnish with green onions and sesame seeds.

Maya’s Recipe Notes

Serving size: 1 cup

• Nutrition info does not include optional ingredients.
• Nutrition is calculated using zero sugar honey.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)