Keto Prawn Stir Fry

 

Ingredients:

• 1 pound (450g) large prawns, peeled and deveined
• 2 tablespoons coconut oil or olive oil
• 1 medium bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional, for heat)
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, sliced (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Sauce:

1. In a small bowl, mix together the soy sauce (or tamari), sesame oil, rice vinegar, and sriracha (if using). Set aside.

2. Cook the Prawns:

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
2. Add the prawns and season with salt and pepper. Cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the prawns from the skillet and set aside.

3. Stir Fry the Vegetables:

1. In the same skillet, add the remaining tablespoon of coconut oil.
2. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
3. Add the bell pepper, zucchini, broccoli, and snap peas to the skillet. Stir fry for about 5-7 minutes, or until the vegetables are tender-crisp.

4. Combine and Serve:

1. Return the cooked prawns to the skillet.
2. Pour the prepared sauce over the prawns and vegetables. Toss everything together until well combined and heated through.
3. Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
4. Serve hot.

Nutrition Information (per serving, based on 4 servings):

• Calories: Approximately 200-250 calories
• Fat: Approximately 10-12g
• Carbohydrates: Approximately 8-10g (net carbs)
  • Fiber: Approximately 2-3g
• Protein: Approximately 20-25g
• Sodium: Approximately 800-1000mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• For added flavor, you can include other low-carb vegetables like mushrooms, bok choy, or spinach.
• If you prefer a thicker sauce, you can add 1/2 teaspoon of xanthan gum to the sauce mixture before adding it to the skillet.
• This stir fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.