Looking for a keto recipe that’s fast, vibrant, and full of flavor? This Shrimp & Bell Pepper Stir-Fry checks every box. It’s quick to cook, colorful on the plate, and packed with protein — all while keeping carbs low. With just 6.5g net carbs per serving, it's a guilt-free, high-impact dish for lunch or dinner.
Stir-fries are a staple in many low-carb meal plans because they’re easy to customize, quick to prepare, and naturally high in nutrients. Shrimp, in particular, is an excellent keto protein choice — it’s lean, cooks in minutes, and contains zero carbs.
Nutritional Breakdown (Per Serving)
- Calories: 221
- Net Carbs: 6.5 g
- Total Fats: 9 g
- Protein: 27.6 g
According to the USDA FoodData Central, shrimp is an excellent source of iodine, selenium, and vitamin B12 — nutrients that support thyroid function, brain health, and cellular energy. Combine that with bell peppers rich in vitamin C, and you’ve got a nutrient-packed dish that satisfies more than just your taste buds.
Ingredients
- ½ cup low-sodium soy sauce (or coconut aminos)
- 2 tablespoons balsamic vinegar
- 2 tablespoons erythritol
- 1 tablespoon arrowroot starch (optional, for thickening)
- 1 tablespoon fresh ginger, minced
- ½ teaspoon red pepper flakes (adjust to heat preference)
- 3 tablespoons olive oil
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- 1 onion, sliced
- 1 red chili, thinly sliced
- 1½ pounds shrimp, peeled and deveined
- 2 scallion greens, sliced
Instructions
- In a bowl, whisk together the soy sauce, balsamic vinegar, erythritol, arrowroot starch, ginger, and red pepper flakes. Set aside.
- Heat olive oil in a large wok or skillet over high heat.
- Add the bell peppers, onion, and red chili. Stir-fry for 1–2 minutes until slightly softened but still vibrant.
- Push the vegetables to the sides of the wok and add shrimp to the center. Cook for 1–2 minutes until the shrimp turns pink.
- Mix the shrimp with the vegetables and stir-fry for another 2 minutes.
- Pour in the prepared sauce and stir well to coat everything evenly. Cook for 2–3 more minutes until the sauce slightly thickens and the shrimp is fully cooked.
- Stir in the scallion greens. Remove from heat and serve hot.
Why This Stir-Fry Works for Keto
While stir-fries traditionally include sugary sauces, this version keeps it keto by using erythritol — a low-glycemic, zero-calorie sweetener that won’t spike your blood sugar. The optional arrowroot starch is minimal (about 1g net carb per serving) but helps thicken the sauce. You can omit it if on strict keto.
Bell peppers, despite their sweet taste, are relatively low in carbs. A half cup of chopped red bell pepper contains only about 3.5g net carbs, according to NutritionValue.org. By using a mix of colors, this dish becomes not only visually appealing but nutritionally diverse.
Serving Tips
Serve your stir-fry on its own or over a bed of cauliflower rice for a complete keto meal. It also pairs well with shredded cabbage or a side of sautéed bok choy.
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Want more quick keto dinner ideas? Explore Diet Doctor’s 30-minute keto recipes.