Healthy Meal Idea: Low Carb Veg & Shrimp Stir Fry

This vegetable & shrimp stir fry is a healthier way to fulfill your Thai food cravings. It's low carb and really simple to make! 




Prep time: 15 mins   Cook time: 10 minutes   Total: 25 mins

Serves 3-4

What you'll need:

  • Spiralizer or Julienne Mandoline (a regular knife works too, it'll just take a while longer for veggie prep)
  • Wok or large frying pan


  • 4 medium sized zucchinis
  • 3 medium sized carrots
  • 1 red pepper
  • 1/4 cup of sliced almonds
  • 1 lemon
  • 2 tablespoons of low-sodium butter
  • 1 tablespoon of coconut oil
  • 3 cloves of garlic
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of ginger powder
  • Roughly 1lb of shrimp 
  • Salt & pepper to taste
  • Sriracha hot sauce (depends on how much "kick" you'd like, I put in around 1 teaspoon)



  1.  Prep your veggies: Spiralize (using a spiralizer) or Julienne cut (using a mandoline) the zucchinis and carrots; Julienne cut the red pepper; mince the garlic
  2. Season shrimp in cayenne, ginger powder, salt and pepper
  3. Brown butter in a pan with minced garlic on medium high heat; once browned, add in shrimp and cook until shrimp turns fully pink. Immediately remove from heat and keep in a separate bowl. 
  4. Pre-heat your frying pan/wok on medium high heat with coconut oil; add in the carrots, then zucchini and and red pepper. 
  5. Squeeze half a lemon onto the veggies (you can also use a few squirts of lemon juice if you don't have fresh lemon)
  6. Stir often and cook for 3 minutes or so (you don't want to let the veggies get soggy!). 
  7. Pour in shrimp (and juice from cooking the shrimp) into the veggie stir fry, turn off and remove from heat immediately.
  8. Stir in desired amount of Sriracha hot sauce 
  9. Serve topped with almonds and a wedge of lemon for extra zest!
  10. Enjoy!