Low Carb Shrimp Stir Fry
Those who know me know that I absolutely LOVE Asian cuisine!!!! If I could eat Asian food every day I probably would, no joke. I enjoy everything from Chinese, Thai and Japanese. Unfortunately some of the dishes I make have an extremely high calorie/carb count and I was looking to make something low carb at least. Well this shrimp stir fry has less than 5 carbs and literally look 12 minutes to cook and was so easy to make, and the flavors and textures are just fantastic! I forgot to take pictures of the process because everything went by so quickly and I was also in a hurry.
1.5lbs Shrimp (cleaned and deveined)
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 cup sliced mushrooms
1 cup chopped celery
4 tablespoons Tamari Soybean Sauce
1-2 teaspoons Crushed Red Pepper Flakes
1 teaspoon pepper
Heat oil in a large skillet over medium-high heat.
Add garlic and ginger and stir fry for about 1 minute. Add mushrooms, celery, red crushed peppers and stir fry for about 2 minutes.
Add Shrimp and soy sauce and stir fry until shrimp have turned pink and have curled which is about 4 minutes.
You can serve this with rice or enjoy alone for a low carb meal.