This easy low-carb shrimp stir-fry recipe is perfect for meal prep, as it can be made ahead of time and reheated throughout the week. Here's how to make it:
Ingredients:
1 pound of shrimp, peeled and deveined
2 cups of mixed vegetables (such as broccoli, cauliflower, and bell peppers)
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of coconut aminos
1 teaspoon of ginger powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions:
Heat a large skillet or wok over high heat. Add 1 tablespoon of olive oil and swirl to coat the pan.
Add the shrimp to the skillet and stir-fry for 2-3 minutes, or until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
In the same skillet, add another tablespoon of olive oil, followed by the mixed vegetables and garlic. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
Add the coconut aminos, ginger powder, salt, and pepper to the skillet and stir to combine.
Return the shrimp to the skillet and stir-fry for another minute to heat through.
Divide the low-carb shrimp stir-fry into individual meal prep containers.
Store the meal prep containers in the refrigerator for up to 4 days.
To reheat, simply microwave the meal prep container for 2-3 minutes, or until heated through.
Serve the low-carb shrimp stir-fry hot, garnished with fresh cilantro if desired.
This easy low-carb shrimp stir-fry recipe is perfect for meal prep, as it can be made ahead of time and reheated throughout the week. It's packed with protein and nutrients, and the coconut aminos add a delicious flavor without any added carbs. Enjoy!