Description
A fast, light, and fresh shrimp lo mein using low carb noodles, perfect for a quick dinner.
Ingredients
Scale
- 8 oz low carb noodles (such as zucchini noodles or shirataki noodles)
- 1 lb shrimp, peeled and deveined
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or gluten-free soy sauce)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- Cook the low carb noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
- Stir in the bell peppers and snap peas, cooking for an additional 2-3 minutes until they are tender-crisp.
- Add the cooked noodles and soy sauce, tossing everything together until well combined and heated through.
- Season with salt and pepper to taste.
- Serve immediately, garnished with green onions.
Notes
Use peeled and deveined shrimp to save time. Avoid overcooking shrimp and vegetables for a better texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg
Keywords: shrimp lo mein, quick meal, low carb noodles, easy dinner, stir fry