Shirataki Noodles And Shrimp Recipes

LOW CARB SHIRATAKI SHRIMP AND MUSHROOM STIR-FRY

Steps:

• Heat butter, shrimp, and mushrooms in wok.
• Add butter, parsley, garlic powder.
• Rinse shirataki noodles thoroughly and add to wok, mixing in the seafood seasoning and cream.
• Cook for 5-10 minutes

SHIRATAKI NOODLES WITH SHRIMP STIR-FRY

Steps:

• Whisk together the water, hoisin sauce, tamari/soy sauce, and Sriracha in a small bowl. Stir in the garlic and ginger, then set aside.
• Rinse and drain the noodles in a small mesh strainer.
• Bring a large saucepan of water to a boil over high heat, then add the noodles and cook for 3 minutes. Drain and rinse again.
• In the same saucepan or a medium nonstick skillet, heat the noodles in the dry pan, stirring frequently, until the noodles are no longer moist.
• Heat 1 tablespoon of oil in a wok or very large skillet over medium-high heat.
• Add half of the shrimp and cook until they just turn opaque, about 2 minutes, then remove to a plate lined with paper towels.
• Repeat with remaining shrimp.
• Add the remaining 1 tablespoon of oil to the wok, then add the carrots and stir-fry for about a minute.
• Add the red bell peppers and stir-fry for about a minute.
• Add the white parts of the bok choy and scallions and stir-fry for about a minute.
• Add the broccoli slaw and green parts of the bok choy and stir-fry for about a minute.
• Return the shrimp to the pan, add the sauce, and cook for a minute or two until the sauce thickens and the shrimp is hot again.
• Mix in the noodles and garnish with the green parts of the scallions.

15-MINUTE STIR-FRIED SHRIMP SHIRATAKI NOODLES

Steps:

• Drain the water of the shirataki noodles. Rinse it briefly with cold water and set aside
• Preheat a medium or large pan with cooking oil. Add white part of green onion, garlic, and ginger. Stir fry for about 1 minute. Add shredded cabbage and stir fry for about 2 minutes. Pour in 1/4 cup chicken broth and cook further to let the cabbage wilt. Add carrots, stir fry for another 30 seconds
• Add shrimp and stir fry until the shrimp turn pink. Add shirataki noodles. Pour in the seasonings and stir fry to mix everything. Have a taste. Add more soy sauce and/or oyster sauce if needed. Garnish with the green part of sliced green onions. Serve immediately

LEMON GARLIC SHRIMP WITH SHIRATAKI NOODLES

Steps:

• Sauté the garlic and shrimp in a medium pan with the olive oil.
• Meanwhile, empty the bag of shirataki noodles into a sieve and rinse thoroughly over the sink.
• Transfer the rinsed noodles to a bowl and pour boiling water over. Let sit for five minutes.
• Drain the noodles and add them to the shrimp pan. Add the lemon juice and continue cooking for a couple of minutes to meld the flavors, then serve.
• Garnish with fresh parsley and plenty of ground black pepper.

SHIRATAKI NOODLES

Steps:

• For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
• For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
• Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
• Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.

KETO SHRIMP SCAMPI

Steps:

• Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
• Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
• Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
• Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
• Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.