Shrimp is such an easy vehicle to work with. Another great benefit is you can generally find it pretty cheap.
In the old days, before THM, I would love to gorge myself on the oily richness of lo mein. Now, I have to find new ways to have the former foods I love.
Shrimp Lo Mein (THM FP)
- 2 medium zucchini
- 1 lb shrimp, peeled and deveined
- 1.5 in piece of ginger, grated
- 4 large garlic cloves, peeled and grated
- 1 8-10oz package shiitake mushrooms, stems removed and sliced
- 1 small head napa cabbage, sliced
- 1 bunch scallions, thinly sliced
- 1/4 c gluten free soy sauce
- 1 Tsp sesame oil
- 1 handful sesame seeds
Cut the zucchini into thick noodles using a Vegetti, or similar.
Spray a large pan with coconut oil over medium heat, and cook the shrimp until opaque (about 2-3 minutes on each side). Remove from the pan, and set aside. Spray the pan again, and add the cabbage, mushrooms, scallions, garlic, and ginger and saute about 4-5 minutes. Season everything well with salt and pepper. Toss the hot stir fry mixture in a large bowl with the zucchini noodles, soy sauce, sesame oil, and sesame seeds.
This was a super easy weeknight meal with tons of flavor. Plus, this is healthier than take-out and took less time to make than to order. BOOM.
You can customize this recipe and use any protein you like: tofu, chicken, beef, or just make the noodles as a side dish.