One Skillet Zucchini Noodle Shrimp Lo Mein
If you’re like most people these days, you’re typically running a couple of steps behind schedule, and winging it when meal time rolls around. That means there’s a good chance nothing to different or remotely cool or fancy will show up on the dinner table. But here comes a recipe-to-the-rescue! Initially I scrolled right past this one on the eatingbirdfood.com website because it sounded a little time consuming and fancy. “One skillet” and “zucchini noodle” caught my eye, so I went back to it. I’m glad I did.
First I looked up the meaning/translation of “lo mein.” It’s a traditional Chinese dish made with egg noddles, vegetables and usually beef, chicken or pork. The only translation that varied from this was one that said “lo mein” meant “I’m sorry” which I’m not buying, because this recipe was anything but sorry!
20 minutes from start to finish….really! Paleo and gluten free dinner in a hurry.
• 2 medium zucchini, spiralized spaghetti noodle sized
• 2 TBLSP reduced-sodium soy sauce or tamari
• 2 tsp grated fresh ginger
• 1 tsp honey
• 1 tsp sriracha
• 1 tsp toasted sesame oil
• 1 TBLSP avocado, coconut or olive oil
• 2 cloves garlic, minced
• ¼ cup chopped yellow onions
• 12-15 medium peeled and deveined shrimp
• 1 cup sliced mushrooms
• 1 medium bell pepper, sliced
• Green onion
• Sriracha, for topping
• Spiralize the zucchini into noodles
• Whisk together the sauce ingredients – tamari, ginger, honey, sriracha, and sesame oil, in a small bowl. Set aside.
• Add oil to a large skillet or wok over medium-high heat. Add onion and garlic and sauté until fragrant, stirring frequently to make sauté garlic doesn’t burn (oops!) This should take about 3-5 minutes.
• Add mushrooms, bell pepper, shrimp and sauce to the skillet and sauté for 5-6 minutes or until shrimp are cooked through. Turn up the heat a tiny bit and allow liquid to evaporate.
• Add spiralized zucchini noodles to the skillet and toss to combine, no more than 2 minutes. (I cook them for 90 seconds.) You want the noodles to barely be heated through. Don’t overtook the noodles or they will start to release water and get mushy, and the lo mein will become too watery.
• Remove from the heat and serve immediately. Split into 2 bowls ad top with sriracha and chopped green onion.
Serving size: 2
Sugar 9 g
Fat 11 g
Carbs 18 g
Fiber 4 g
Protein 25 g
Recipe courtesy of Brittany Mullins at eatingbirdfood.com