Sunny Shrimp Stir Fry

This dinner is a new twist on a family favorite dish. My family loves stir fry made with loads of teriyaki sauce. The problem is that teriyaki sauce is a higher carb/higher sugar sauce that may not be the best option for those on a reduced carb diet. This recipe features a sauce made up of sunflower seed butter and lite soy sauce in place of teriyaki sauce.

Interested in more low carb versions of classic comfort dishes? Check out 10 Diabetes-Friendly Classic American Foods

Servings: 3
Serving Size: ~1-1.5 cup


  • 9 oz. shrimp, peeled and deveined cooked, tail-off
  • 5 cup bell peppers, cut into strips
  • ½ cup shelled edamame (soybeans)
  • ¼ cup sunflower seed butter
  • 2 tsp. lite soy sauce
  • 1 tsp. olive oil


  1. In a medium size skillet, heat olive oil on stovetop (medium heat)
  2. Add in bell peppers, cook for 8-10 minutes (stir occasionally)
  3. Prepare sauce while peppers are cooking on stovetop
    • Melt sunflower seed butter in microwave (approximately 20-30 seconds)
    • Add soy sauce
    • Mix together, using a fork, until well combined
  4. Add edamame to skillet, cook for 2-3 minutes (stir occasionally)
  5. Add shrimp to skillet, cook for 3-4 minutes (stir occasionally)
  6. Use a spatula to pour sauce into stir fry mixture. Stir until all ingredients are well coated with sauce.
  7. Allow all ingredients to cook on stovetop (medium heat) for another 2-4 minutes

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Nutrition facts

Per Serving

  • calories: 285
  • carbohydrates: 13g
  • fat: 15g
  • fiber: 3g
  • protein: 27g
  • sugars: 6g

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