Shrimp and Vegetable Stir-fry
with zucchini noodles / carrots / mushrooms
There's a reason that lo mein is a Chinese take-out favorite, but this homemade version is packed with more vegetables and more flavorful sauce than most. To make it paleo-friendly, this version uses zucchini noodles in place of lo mein. This is an updated version of a meal we first featured back in 2013.
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Ingredients
Shrimp and Vegetable Stir-fry:
- Shrimp, peeled and deveined - 1 1/2 lbs
- Carrots - 8 oz , thinly sliced
- Garlic - 3 cloves , chopped
- Water - 6 Tbsp
- Bragg's / coconut aminos - 4 Tbsp
- Vinegar, rice - 1 Tbsp
- Honey - 1 tsp
- Oil, toasted sesame - 2 tsp
- Mushrooms, shiitakes - 8 oz , chopped (look for pre-chopped)
- Zucchini - 16 oz , spiralized, sliced into noodles with a peeler
- Cilantro - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Lemon juice - 2 tsp
- Hot sauce (opt) - for serving
Nutrition Facts
Amount Per Serving
Calories
289
Just a moment...
% Daily Value
Total Fat
12g
18%
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Saturated Fat
2g
8%
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Trans Fat
0g
Just a moment...
Cholesterol
214mg
71%
Just a moment...
Sodium
2053mg
86%
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Total Carbohydrate
18g
6%
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Dietary Fiber
4g
17%
Just a moment...
Sugars
11g
Just a moment...
Protein
29g
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Prep
- Shrimp - Defrost shrimp. Rinse and pat dry. Season with some salt and pepper.
- Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make stir-fry sauce - Combine water, aminos, vinegar, honey and toasted sesame oil. (Can be done up to 5 days ahead)
- Mushrooms - Chop mushrooms (skip if using pre-chopped). (Can be done up to 3 days ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
- Cilantro - Chop cilantro.
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Make
- Heat a wok over medium-high heat. Add first part of cooking oil and then shrimp to heated oil. Toss and saute until the outsides are golden and pink, 3 to 4 minutes. Remove and set aside (they will finish cooking in the sauce).
- Return wok to heat and add second part of cooking oil. Add carrots and saute until starting to brown in spots, 2 to 3 minutes. Add mushrooms and continue cooking until carrots and mushrooms are tender (add a splash of water if the pan looks too dry), 3 to 4 minutes more.
- Add garlic, shrimp and zucchini noodles to the wok and push everything to the side forming a donut in the middle. Give the sauce a stir and pour into the donut. When it starts to bubble and thicken, toss everything together. Continue tossing until shrimp is cooked through, ~1 minute more.
- Serve stir-fry with lemon juice and cilantro on top. Add some hot sauce if you like spice. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
289
Just a moment...
% Daily Value
Total Fat
12g
18%
Just a moment...
Saturated Fat
2g
8%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
214mg
71%
Just a moment...
Sodium
2053mg
86%
Just a moment...
Total Carbohydrate
18g
6%
Just a moment...
Dietary Fiber
4g
17%
Just a moment...
Sugars
11g
Just a moment...
Protein
29g
Just a moment...
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