There's always time to whip up a quick chicken and shrimp stir-fry! Here's a recipe with broccoli that's paleo, keto, and low-carb friendly. It's also a dish that can be enjoyed on the strict autoimmune protocol (AIP) diet.
Asian inspired stir-fry dishes have always been a favorite. That's because they are so quick and easy to prepare.
In fact, all of my previous recipes are single meat. But, with this easy chicken and shrimp stir-fry, I'm changing that!
This simple dish can be made in under 30 minutes making it a great choice for weeknight dinners. All you need to do is stir-fry the meat and vegetables until cooked and add in seasonings.
You can also change up the vegetables if you'd like. Sometimes I just dump in a bag of frozen vegetables to make preparation even easier.
How to stir fry shrimp and chicken
It doesn't take long to cook up a mix of seafood, poultry, and veggies! There's only a few steps and about 20 minutes of cooking time.
- Cook onions in lard or coconut oil over medium-high heatuntil they are translucent.
- Stir in garlic and ginger. Continue to stir-fry until the garlic is fragrant.
- Add broccoli and stir fry for about 10 minutes.
- Stir in chicken, coconut aminos (or soy sauce), stevia, and salt.
- Add in shrimp and continue to cook until shrimp is pink and hot. Cover if needed.
That's all there is to making this easy and delicious stir-fry recipe!
Best soy sauce alternative
I used to use a lot of soy sauce. Then I switched to gluten-free tamari. These days, I've moved away from soy altogether and use coconut aminos instead.
Because it's made from coconut, the aminos has a slightly sweet taste. But, it tastes great in dishes like this chicken and shrimp stir-fry where a little sweetener is added.
The one downside is that coconut aminos does have about 2-3 times more carbs than soy sauce. So you may want to stick to soy sauce which is made from fermented soy which has been shown to be better than unfermented.
Options for faster prep
It does take a little time to chop ingredients. To save time, you can buy pre-cut chicken and vegetables. Frozen mixed veggies can also eliminate the need to cut up fresh vegetables.
If the ingredients are already prepped, the recipe should be ready in less than 25 minutes from start to finish.
Using pre-cooked chicken and shrimp will also shorten the cooking time.
With so much flexibility, stir-fry skillet dishes have become a staple for me. I just mix in whatever meat and vegetables I have.
It's perfectly fine to use a single meat in the dish. Just skip the chicken for a great keto shrimp stir-fry. But be sure to double up on the amount.
When I'm in the mood for seafood, I like to swap out the chicken for scallops. The broccoli can also be blended with cauliflower or swapped out for asparagus or green beans.
Other recipes to try
Need a few more quick and easy stir-fry keto dinners? These are some of our family favorites:
- Ground Beef and Green Beans is one of the easiest keto dinner recipes ever!
- Chicken Green Bean Stir Fry blends in fresh tomatoes for added color and taste.
- Keto Pepper Steak can be made with optional baby corn which has a very low net carb count.
- Chicken Bok Choy Stir Fry adds a keto-friendly coating to the chicken made without the traditional cornstarch.
- Ginger Chicken is an excellent way to repurpose leftover poultry into a tasty new dish.
You may also want to check out these keto sauces to use in your stir-fry!
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Chicken and Shrimp Stir Fry
- 2 tablespoons lard or coconut oil
- 1 small onion sliced thin
- 4 cloves garlic minced
- 3 tablespoons ginger minced
- 1 pound broccoli cut into florets
- 1 pound chicken skinned, boned, and cubed
- ¼ cup coconut aminos
- 10 drops liquid stevia
- 1 pound shrimp fresh or frozen, peeled with tails
- ¼ teaspoon sea salt
- In a large skillet or wok, melt the lard (or coconut oil) over medium-high. Add onions and cook until translucent. Stir in the garlic and ginger and stir fry until fragrant.
- Dump in the broccoli and chicken and stir fry for about 10 minutes or until chicken is no longer pink.
- Add the coconut aminos and stevia. Then, stir in the shrimp, and salt. Cook until shrimp is heated throughout (or turns pink if using uncooked). Serve hot over cauliflower rice.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 0.17 [calories] => 322 [carbohydrates] => 9 [protein] => 31 [fat] => 17 [saturated_fat] => 4 [cholesterol] => 247 [sodium] => 989 [potassium] => 481 [fiber] => 2 [sugar] => 1 [vitamin_a] => 575 [vitamin_c] => 73.4 [calcium] => 160 [iron] => 2.9 [serving_unit] => recipe )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Originally Published: January 29, 2018... Last Updated: May 15, 2020
Are you saying that the chicken will cook in the 5 minutes it takes for shrimp?
Good catch! If you look at the prep photos, the chicken is cooked with the broccoli. Fixed the recipe card.
To used purchased broccoli florets, how much do I need, OR how many cups of purchased florets would I need for this yummy looking recipe? - Thanks
It's about 2 cups or a bit more.
Made this tonight. YUMMY. I added a cup of chicken bone broth to cook in. Just fyi. 🙂
Looks great! But the recipe instructions do not include where to add the chicken.
I guess you used cooked chicken? Also is coconut aminos the same as MCT oil?
I used raw chicken. Coconut aminos is a soy free alternative to soy sauce made from coconuts. You can find it in Whole Foods.