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.
Tags
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%
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...
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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...
Reviews
Ratings
38 reviews
I doubled the sauce and it was way too salty. But that's my fault. Didn't have low salt soy sauce and 1.5 the sauce would have been better. Otherwise, super quick and tasty.
0 HelpfulHusband said this one is at the top of his list. We made the 8 servings and I had to give some away since we had no room in our freezer.
0 HelpfulReally liked the flavors in this dish. It was super easy with much of the prep done the night before.
0 Helpful