Shrimp & Broccoli Stir-fry | Keto, Paleo, Gluten-free ☆ ASMR Cooking

Water chestnut is one of my favorite meal additions, but I was having a hard time finding a way to incorporate this higher carb ingredient into my meal macros. While there’s only a small amount of water chestnut in this meal, paired with the bamboo shoot, it comes out so nicely with all of the other stir-fry ingredients. Feel free to leave out the konjac noodles if they’re not your thing – they don’t add much nutrition-wise and are mostly there for the more traditional feel of the dish.

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Links on where to buy ingredients/items below recipe!

🍴 RECIPE: Shrimp & Broccoli Stir-fry (2 servings)
Tags: keto, paleo, low carb, gluten-free, dairy-free

Ingredients
• 312g-315g frozen cooked shrimp, defrosted in the fridge the night before
• 360g broccoli
• 35g water chestnut
• 35g bamboo shoot
• 2 green onions
• 1 garlic clove
• 1 tbsp tamari sauce
• 1/2 tbsp rice vinegar
• 3 tsp minced ginger
• 1 tsp ground Chinese 5 spice
• 1 tsp salt
• 1 – 1.5 tsp avocado oil
• Ground black pepper, to taste
• 2 tsp sesame seeds
• Optional: 1 package konjac noodles (link below)

Directions:
1. Rinse shrimp and pat dry, set aside to dry on paper towel while you prepare the rest of the recipe.
2. Dice the broccoli into bite-size pieces. Rinse well.
3. Dice the water chestnut and bamboo shoot into bite-size pieces.
4. Thinly slice the green onion. Mince the garlic clove separately.
5. In a small bowl, combine the tamari sauce, rice vinegar, minced ginger, ground Chinese 5 spice, salt, and pepper.
6. Optional: rinse the konjac noodles under cold water and set aside.
7. In a wok or large pan, warm the avocado oil over medium-high heat. Add in the shrimp and garlic, cook for 6 minutes while stirring to fry the garlic.
8. Add the broccoli, water chestnut, and bamboo shoot to the wok/pan and cook for an additional 8-10 minutes to soften the broccoli slightly. Stir occasionally.
9. Add the spice mixture to the wok/pan and coat to combine thoroughly. Cook for an additional 3-4 minutes, then remove everything out of the wok/pan.
10. If using konjac noodles, add them to the wok/pan at this time and mix them around to grab the remainders of the spices. Fry for 3-5 minutes while mixing often to prevent the noodles from drying out too quickly.
11. Divide the stir-fry and noodles, if using, into two bowls. Top with half of the green onions and sesame seeds per bowl. Enjoy!

🔺 PER SERVING MACROS
29.7g fat / 4.8g total carb / 1.5g fiber / 39.4g protein
* Please note that macros are approximations and calculated with my specific ingredients.

📌 WHERE TO BUY INGREDIENTS/ITEMS
• Konjac noodles
Canada: P
US: h
• Himalayan pink salt
Canada: T
US: M
• Tamari sauce
Canada: 5
US: A
• Rice vinegar
Canada: Y
US: A
• Chinese 5 spice
Canada: U
US: Y
• Avocado oil
Canada: o
US: b
• Sesame seeds
Canada: 2
US: g

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Email: earlgreycafe.yt@gmail.com

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