Stir It Up with Some Seafood Shenanigans: Asian Shrimp and Noodles!

Hey there, culinary adventurers! Tired of the same old take-out routine? Well, buckle up, because we’re about to take your taste buds on a wild ride with this epic recipe for Asian Shrimp and Noodles. Get ready for a flavor explosion that’ll have you saying sayonara to boring meals and konnichiwa to deliciousness!

All the Flavors, None of the Guilt!

Who needs greasy take-out when you can whip up this quick-n-tasty dish right in your own kitchen? We’re talking plump shrimp, tender veggies, and a savory sauce that’ll make your taste buds do a happy dance—all with a fraction of the carbs and calories of traditional take-out. It’s like a party in your mouth, and everyone’s invited!

What You Need:

For the Coconut Amino Sauce:

• 1/3 cup coconut aminos (because who needs soy sauce when you’ve got coconuts?)
• 2 teaspoons garlic, minced (vampires, beware!)
• ½ teaspoon liquid stevia (for that touch of sweetness)
• 1 tablespoon chili paste (because a little heat never hurt nobody)
• 1 teaspoon fish sauce (trust us, it’s the secret ingredient)
• 1 tablespoon ginger, minced (hello, flavor town!)
• 1 teaspoon toasted sesame oil (for that extra oomph)

For the Noodles:

• 1 butternut squash (aka your noodle canvas)
• 1 sweet potato (because why should regular potatoes have all the fun?)
• 1 teaspoon olive oil (to keep things slippery)
• Sea salt and black pepper (because every dish needs a little seasoning)

For the Shrimp and Veggies:

• 1 teaspoon olive oil (because we’re all about that healthy fat)
• 12 oz large shrimp, peeled and deveined (the bigger, the better!)
• 2 cups (5oz) white cremini mushrooms, sliced (because mushrooms make everything better)
• 1 red bell pepper, seeded and diced (for a pop of color)
• 2 zucchini, diced (because why should carrots have all the fun?)
• 1 carrot, grated (because we’re all about that orange power)
• 2 tablespoons fresh cilantro, minced (for a burst of freshness)

Instructions:

For the Coconut Amino Sauce:

1. In a medium-sized bowl, combine all the sauce ingredients together and whisk until fully combined. Boom, sauce complete!

For the Noodles:

1. Preheat your oven to 350 degrees F. It’s about to get toasty in here!
2. Peel and spiral slice your sweet potato and butternut squash to create those long, thin noodles. Toss ’em with olive oil, salt, and pepper on a baking sheet, and pop ’em in the oven for 5 minutes. Set aside and let those noodles do their thing.

For the Shrimp and Veggies:

1. Heat up a large skillet over medium-high heat. Add a teaspoon of olive oil, 2 tablespoons of that delicious coconut amino sauce, and your shrimp. Cook ’em up for 3-4 minutes until they’re fully cooked, then transfer ’em to a plate and set aside.
2. Next up, add your mushrooms, bell pepper, zucchini, and carrot to the skillet. Cook ’em up until they’re tender and delicious, stirring occasionally for about 5-7 minutes.
3. Once your veggies are looking oh-so-good, add the shrimp, noodles, and the rest of that coconut amino sauce back into the skillet and stir until everything is fully combined.
4. Remove from heat, sprinkle on some fresh cilantro for that extra pizzazz, and serve immediately. Trust us, you’re gonna want to dig in ASAP!

Nutrition:

With just 193 calories per serving, 4g of fat, 20g of carbs, and a whopping 19g of protein, this dish is as guilt-free as it gets. So go ahead, dive in fork-first and enjoy every delicious bite!