Whole30 Shrimp Lo Mein
As a practicing Catholic, we abstain from meat on Fridays during Lent. For someone who is doing Whole30, this can be a bit tricky as I have already given up so many food groups. A normal Catholic in a pinch would slap together a PBJ sandwich for lunch and a fish fry for dinner, all of which is not Whole30 approved. Have no fear; I have another delicious meatless Whole30 dinner for you.
Whole30 Shrimp Lo Mein is a healthy option for the classic Chinese dish. Like many other dishes, we substitute the noodles with veggies. If you would like to add more substance to the meal or feel like the noodles are crucial, add Whole30 Zoodles. Zoodles are zucchini noodles, and you can learn to make yours here.
Whole30 Shrimp Lo Mein Ingredients
- 2 tbsp sesame oil
- 2 cups snow peas
- 4 carrots
- 1 red bell pepper
- 4 green onions
- 1-inch ginger, minced
- 4 cloves garlic
- 1/2 cup coconut aminos or tamari sauce
- 1 tbsp fish sauce
- 3 tbsp arrowroot starch
- 4 small zucchini
- 1 lb thawed peeled pre-cooked medium shrimp
Whole30 Shrimp Lo Mein Recipe
-
First, prep your veggies. Peel and thinly slice carrots, thinly slice scallions, minced ginger and garlic. Spiralize zucchini to make noodles (or use your vegetable peeler.)
-
In a medium sized bowl whisk together coconut aminos, oyster sauce, honey and arrowroot starch.
-
In a wok or large pan, heat on medium-high until hot. Add sesame oil and quickly add all veggies except zoodles. Stir fry for 2-4 minutes.
-
Add in zoodles, ginger, garlic, shrimp and sauce to vegetables. Cook until Shrimp is warmed. Remove from heat and place into a serving dish.
Thanks to Road to Living Whole for the inspiration.
Leave a Reply
Want to join the discussion?Feel free to contribute!