Keto Shrimp and Broccoli Recipe
Keto · 4 servings · US measures · 5 min publisher preparation per four-serving batch
Total time: 20 min
Keto Shrimp and Broccoli Recipe. Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Peel shrimp and slice the pepper. Use a skillet or wok. | ||
| Cook shellfish until the flesh is pearly white and opaque. | ||
| Whisk stir-fry sauce. | Add broccoli and prepared sauce; cook 4–5 min, stirring, until broccoli tender. | |
| Sauté shrimp and pepper in oil medium 3–4 min until pink. | ||
Ingredients
- 1 tbsp olive oil
- 1 lb large shrimpshells removed
- 2 cup Broccoli floretsheaping measure · Source specifies a heaping measure.
- 1 count red bell pepperseeded and sliced
- ¼ cup soy sauce
- 2 tbsp brown sugar monkfruit
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp minced ginger
Before you start
- Lidded skillet
- Mixing bowl
- Instant-read thermometer
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Sauce
Whisk soy sauce, sweetener, sesame oil, rice vinegar, garlic and ginger together.
- Stir-fry
Heat olive oil over medium and sauté shrimp and pepper for 3–4 minutes until shrimp are pink.
- Finish
Add broccoli and prepared sauce. Cook 4–5 minutes, stirring occasionally, until broccoli is tender, then serve.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 170 kcal; protein: 25.0 g; total carbs: 8.2 g; fiber: 2.1 g; net carbs: 6.1 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: crustacean shellfish, sesame, soy, wheat. Check purchased labels and cross-contact.
First-cook checks
- Broccoli quantity is 2 heaping cups; do not treat as an exact level-cup weight.
- Optional unmeasured green onions and nuts are source serving suggestions outside ingredient totals.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Annie. This adaptation has not been kitchen-tested.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Annie: Keto Shrimp and Broccoli Recipe
https://thebestketorecipes.com/keto-shrimp-and-broccoli-stir-fry/ - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.