You get crisp-tender vegetables and succulent shrimp in a silky sauce, without harsh acidity. The cooking is quick and simple, making it a great weekday choice. With proper ingredient swaps, this aligns with a low acid diet by minimizing acid triggers while keeping flavor.

Ingredients Needed

1 cup low‑sodium, low‑acid chicken stock (homemade or commercial with no added acid)
1 tablespoon low‑sodium soy sauce (check label for minimal acid content)
1 tablespoon cornstarch
1 tablespoon fresh chives (finely chopped, instead of garlic)
Salt and ground black pepper (lightly, to taste)
3 tablespoons sesame oil
1 (16 oz) package frozen stir‑fry vegetables (thawed)
20 medium shrimp, peeled, deveined

How To Make Low Acid Shrimp Stir Fry

Prepare Sauce:
Mix the low‑acid chicken stock, soy sauce, cornstarch, and chopped chives in a bowl. Add a little salt and pepper if needed.

Cook Vegetables:
Heat sesame oil over medium-high heat until shimmering. Add the vegetables and stir‑fry about 4 minutes until just tender.

Add Shrimp:
Add shrimp to the pan and stir for ~3 minutes until they start turning pink.

Combine & Thicken:
Pour in the sauce mixture. Cook, stirring constantly, until shrimp and veggies are coated and the sauce thickens (about 5 more minutes).

Serve warm, ideally with a low‑acid grain like plain rice or a tolerated side.

Recipe Tips

Use chives or fresh herbs instead of garlic or onions to reduce acid triggers.
Ensure your stock is low acid (avoid commercial broths with vinegar or citric acid).
Check soy sauce labels—choose one with minimal additives or use a lighter tamari.
Don’t overcook shrimp—they become rubbery and harder to digest.
Serve immediately—standing sauce may release liquid and lose texture.

How to Store & Reheat

Room Temperature: Don’t leave out for more than 2 hours.
Fridge: Store in airtight container up to 2 days.
Freezer: You can freeze for up to 1 month. Thaw overnight in fridge, then gently reheat in a skillet over low heat, adding a splash of stock to revive the sauce.

Nutrition Facts (approx. per serving)

Calories: ~220 kcal
Sodium: ~300 mg (depending on stock & soy sauce)
Protein: ~25 g
Fat: ~8 g
Carbohydrates: ~10 g
Fiber: ~2 g
Sugar: < 2 g

FAQs

Is soy sauce too acidic for a low acid diet?
A small amount is usually tolerated by many, especially low-sodium versions. Choose one with minimal additives and use sparingly.

Why replace garlic with chives?
Garlic is more acidic and may trigger reflux in some people. Chives offer mild flavor with lower acid potential.

Can I add ginger or mild spices?
Yes — small amounts of fresh ginger, turmeric, or mild herbs often work well in a low acid plan, so long as they don’t trigger your symptoms.

Can I use fresh vegetables instead of frozen?
Absolutely — fresh bell peppers, zucchini, snap peas, or carrots work well if you prefer.

Is shrimp OK on a low acid diet?
Yes — shrimp is low in acid naturally. Just avoid acidic marinades or sauces.

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