Summer Shrimp and Pineapple Stir-Fry

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Summer Shrimp and Pineapple Stir-Fry

Nutritive Information

Per Serving:

  • 270 calories
  • 3.5 g total fat (0 g saturated fat)
  • 33 g carbohydrate
  • 29 g protein
  • 7 g fiber
  • 640 mg sodium



  • 2 tsp olive oil, divided
  • 1.5 lbs raw shrimp, peeled and deveined (can be fresh or thawed from frozen)
  • 2 large heads of broccoli, chopped
  • 2 cups fresh snap peas
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (8 oz.) can sliced water chestnuts
  • 1/2 medium whole pineapple, chopped
  • 1 small bunch or about 12 basil leaves, thinly sliced
  • 2 tsp sesame seeds

Teriyaki Sauce:

  • 1/4 cup reduced sodium tamari
  • 1/2 cup cold water
  • 1 Tbsp lime juice
  • 2 Tbsp finely grated ginger (or 1 tsp powdered ginger)
  • 2 tsp cornstarch
  • 1 tsp honey (can sub agave or brown sugar)
  • Dash or red pepper flakes, if desired


  1. Prepare teriyaki sauce by mixing all ingredients in a small bowl. Set aside.
  2. Heat 1 tsp of olive oil in a saucepan over medium high heat. Add shrimp and cook, stirring frequently for about 2-4 minutes, or until shrimp are pink and opaque. Remove shrimp from pan to a plate or bowl and set aside.
  3. Heat the remaining olive oil in a large saucepan or wok over medium high heat. Add broccoli, snap peas, peppers, and garlic to the pan. Saute, stirring frequently, for 2-3 minutes.
  4. Add the teriyaki sauce and reduce heat to medium and cover pan with a lid. Cook for an additional 5 minutes.
  5. Remove lid and add shrimp, water chestnuts and pineapple. Cook for an additional 1-2 minutes, or until vegetables are fork tender.
  6. Serve on its own or over brown rice, quinoa, or another whole grain of your choice. Finish with a garnish of thinly sliced basil and sesame seeds.

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