Low-Carb Shrimp Stir Fry
Garlic ginger shrimp stir fry with crisp vegetables over cauliflower rice. 38g protein and only 12g carbs per serving. Ready in 15 minutes.
PROTEIN 38g
CALORIES 310
P:E RATIO 12.3
TIME 20m
YIELD 4
P:E 12.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs large shrimp, peeled and deveined 38G PROTEIN
4 cups riced cauliflower (fresh or frozen) HIGH FIBER
2 cups snap peas, trimmed FLAVOR
1 red bell pepper, sliced thin FLAVOR
3 cloves garlic, minced FLAVOR
1 tbsp fresh ginger, grated FLAVOR
3 tbsp coconut aminos (or soy sauce) FLAVOR
1 tbsp sesame oil FLAVOR
1 tbsp avocado oil FLAVOR
1 tsp sriracha (optional) FLAVOR
2 green onions, sliced FLAVOR
Sesame seeds for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Store for up to 3 days. Shrimp stir fry is best consumed within 2 days for texture.
- Batching: Coconut aminos have less sodium and fewer carbs than soy sauce — ideal for low-carb eating.
- Reheat: Microwave for 90 seconds. Stir halfway through for even heating.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat avocado oil in a large wok or skillet over high heat.
02
THE MACRO PREP
Pat shrimp dry, season with salt and pepper. Sear in a single layer for 2 minutes per side. Remove and set aside.
03
HIGH HEAT SEAR
Add sesame oil to the pan. Stir-fry snap peas and bell pepper for 3 minutes until tender-crisp.
04
HIGH HEAT SEAR
Add garlic and ginger, cook 30 seconds until fragrant.
05
STEP 5
Push veggies to the side. Add riced cauliflower and cook 3-4 minutes until heated through.
06
STEP 6
Return shrimp to the pan. Add coconut aminos and sriracha. Toss everything together for 1 minute.
07
STEP 7
Serve garnished with green onions and sesame seeds.