Name: California Summer River Shrimp Stir-Fry (Keto & Pescatarian)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp avocado oil (or other high smoke point oil); 1/2 small red onion, thinly sliced; 3 garlic cloves, thinly sliced; 1-inch piece fresh ginger, peeled and julienned; 1 small zucchini, halved lengthwise and sliced (avoid grill marks for distinction from yesterday's recipe); 1 cup snap peas, strings removed; 1/2 cup cherry tomatoes, halved; 2 tbsp coconut aminos (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tsp toasted sesame oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 green onions, sliced on the bias; 1 tbsp sesame seeds (optional); 1/4 cup fresh cilantro leaves (for garnish); Lime wedges, for serving

California Summer River Shrimp Stir-Fry (Keto & Pescatarian)

CookwithNewsletter

Evoking the carefree spirit of a river float, this California-inspired shrimp stir-fry is bright, crisp, and designed for effortless summer eating. It’s full of vibrant, quick-cooked vegetables and sweet, tender shrimp—all tossed in a light, umami-rich sauce. The wok technique ensures every bite bursts with fresh flavor and contrast of textures, while a final splash of lime wakes up the palate. No grilling here—just a sizzling stir-fry that’s perfect for keto and pescatarian diners, capturing the playful, sun-soaked mood of your day on the water.

Ingredients

Instructions

Pat the shrimp dry and season lightly with salt and pepper. Set aside.
Heat a large wok (or large nonstick skillet) over high heat until just smoking. Add 1 tbsp avocado oil, swirling to coat.
Add shrimp in a single layer and sear undisturbed for 1 minute. Flip and stir-fry just until opaque, about 1 minute more. Remove shrimp to a plate.
Add remaining 1 tbsp avocado oil to wok. Add red onion, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Add zucchini and snap peas. Toss constantly using a forward scooping motion, stir-frying for 2-3 minutes until vegetables are crisp-tender.
Add cherry tomatoes and cook 30 seconds more.
Return shrimp and any juices to the wok. Pour in coconut aminos and rice vinegar; stir-fry 30 seconds to combine.
Remove from heat and drizzle with toasted sesame oil. Taste and adjust seasoning with salt and pepper.
Transfer to a platter. Sprinkle with green onions, sesame seeds, and cilantro.
Serve immediately with lime wedges for squeezing.