Take Out at Home: Shrimp Lo Mein

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.


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