Low-Carb Lemongrass Shrimp Stir Fry

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A fragrant and light stir fry combining succulent shrimp with fresh lemongrass, garlic, and crisp vegetables for a satisfying low-carb dinner. This Vietnamese-inspired low-carb recipe, ready in about 20 minutes, pairs large shrimp, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2, finely minced lemongrass stalks
• 3, minced garlic cloves
• 1 small, thinly sliced red chili
• 2 tbsp sesame oil
• 1 cup, trimmed and cut in half green beans
• 1 medium, thinly sliced red bell pepper
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 2 tbsp, for garnish chopped peanuts

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 2 finely minced lemongrass stalks, 3 minced garlic cloves, and 1 thinly sliced red chili, stirring constantly for 1 minute until fragrant.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the wok. Stir-fry for 2-3 minutes until shrimp turn pink and opaque.
3. Step 3: Toss in 1 cup trimmed green beans and 1 thinly sliced red bell pepper. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Pour in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp fresh lime juice. Stir everything to combine and cook for 1 additional minute until sauce coats shrimp and vegetables.
5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro and 2 tbsp chopped peanuts over the dish before serving.