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Shrimp and Snap Pea Stir Fry

2.80 from 5 votes
Course Main Dish
Cuisine Keto, Low-Carb
Servings 4 Servings


  • 4 tablespoons coconut oil divided
  • 1 clove garlic minced
  • 1/4 cup chopped onion
  • 1 large jalapeño chopped
  • sea salt and freshly ground black pepper to taste
  • 1 pound shrimp peeled and deveined
  • 1 large carrot chopped
  • 2 cups trimmed sugar snap peas
  • 1/4 cup low sodium chicken broth
  • 3 tablespoons coconut aminos


  • In a large skillet, heat 2 tablespoons coconut oil over medium heat.
  • To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
  • Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
  • Place shrimp into a bowl.
  • Heat the remaining coconut oil in the skillet over high heat.
  • To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
  • Cook for 10 minutes, until vegetables are tender.
  • To the vegetables, add the shrimp and stir.
  • Serve warm.
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