Date Night Healthy Shrimp Lo Mein

5 from 3 votes

Date Night Healthy Shrimp Lo Mein

Nothing beats making takeout for dinner at home, especially during special occasions like Valentine's Day like this Date Night Healthy Shrimp Lo Mein!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: dinner, easy, gluten-free, healthy, homemade, kid-friendly, lo mein, noodles, shrimp, vegan, veggies, weeknight meals

Servings: servings

Calories: 342kcal

Author: Shanika

Ingredients

1 (16 oz.) package organic noodles, premium (I love using spaghetti, bucatini, lo mein, or other egg noddles)
2 organic carrots, peeled + sliced into julienne-style
handful of organic mini sweet peppers, sliced into julienne-style (That's about 2 cups)
½ red onion, chopped (You can also use yellow onion)
3 garlic cloves, minced
3-4 stalks green onions, chopped (Aka scallions)

SHRIMP:

1-2 lbs. wild-caught jumbo or colossal shrimp, deveined
2 Tbsps unsalted butter
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried thyme

SAUCE:

2 Tbsps Extra virgin olive oil or sesame oil
2 Tbsps Worcestershire sauce, organic
2 Tbsps soy sauce, low-sodium (I love using vegan soy sauce for a soy-free option)
1 tablespoon apple cider vinegar (You can also use white rice vinegar)
2 tsps arrowroot + 2 Tbsps WARM water
¼ cup organic vegetable stock/broth (You can also use water instead)
1 tablespoon raw honey (See Notes)
Pinch of red pepper flakes (Adjust based on spicy flavor preference)
1 tablespoon sesame seeds, for garnish

US Customary - Metric

Instructions

COOK THE NOODLES:

Cook your noodle of choice according to packaging. NOTE: Spaghetti cooks about the same time as other long pastas, usually 11-13 minutes, depending on brand. Once done, drain and set aside.

SAUTE THE SHRIMP:

In a bowl, add the shrimp along with salt, black pepper, smoked paprika, parsley, garlic powder, and thyme, mixing everything together until shrimp are coated.
In a medium 10-inch skillet over medium-high heat, add the butter until melted. Add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cook through. Once done, remove from skillet and set aside on a plate.

MAKE THE SAUCE:

In a large 12-inch skillet (or Wok pan) over medium-high heat, add the olive oil. Add the minced garlic and onions, sautéing them for 1-2 minutes or until fragrant. Add in the Worcestershire sauce, soy sauce, apple cider vinegar, veggie stock, honey, and pinch of red pepper flakes, stirring until everything is combined. Lastly, add in arrowroot mixture and stir until sauce has thickened.
Add in chopped carrots, peppers, and chopped green onions, sautéing in the sauce for about 3-4 minutes or until the veggies soften a bit.
Reduce the heat to medium-low and add in the drained cooked noodles, tossing them using tongs until fully coated. Lastly, add in the shrimp and toss again until combined.
Remove from heat and garnish with sesame seeds and serve immediately.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet when ready to serve.
VEGGIES: Quickly boil or steam your veggies for a few minutes until "al dente" if you don't want to have a little crunch adding them directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
STARCH: If you don't have arrowroot starch, you can simply substitute with all-purpose flour, starch or tapioca flour.
GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the soy sauce and noodles are gluten-free.
VEGAN OPTION: To make this dish entirely vegan, simply omit the shrimp and ensure that you use vegan soy sauce, and vegan butter. For a meaty feel, you can sub with cauliflower, tofu, tempeh, broccoli, sautéed cucumbers, or other veggies.

Nutrition