You’re welcome for the quick and easy Skillet Shrimp Lo Mein with Zucchini Noodles recipe I’m about to share.
I made this to change things up from our usual salad with a grilled protein on top during this heat spell we’re having. It’s all made in the same pan and took me only 30 minutes to prepare from start to finish. It’s a summery meal in a bowl that’s full of flavor and color.
You can add this to the list of zucchini recipes you must make as they pile up in your garden and at the market. Before you cook anything, you’ll want to prep your zucchini noodles by salting them and letting them sit in a colander while the rest of the meal is prepared.
Feel free to experiment with other fresh vegetables that are in season.
It’s so delicious and satisfying and the zucchini noodles hold their shape and texture without tasting raw when prepared this way.
This summer we get to share all our garden veggies with our son and his family who are staying with us while transitioning to their new Spokane home. I just want to freeze time while all the grands are still so little, so we are soaking up every minute with them and enjoying these long beautiful summer days.
I hope you enjoy this recipe. Please make and tell below.
Skillet Shrimp Lo Mein with Zucchini Noodles (serves 4)
4 medium zucchini spiraled on the smallest setting and trimmed
2 tablespoons olive oil, divided
2 tablespoons finely chopped scallions (white and light green parts only)
2 tablespoons minced peeled ginger
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
4 cups broccoli, separate florets and chop small, stems peeled and diced small
1 small red pepper, sliced in 1/4 inch crescents
1 cup of vegetable or chicken broth
1 tablespoon arrowroot powder
2 tablespoons coconut amino’s
2 teaspoons toasted sesame oil
finely chopped scallions or cilantro for garnish.
Directions: Line a large colander with a few layers of paper towels. Place zucchini noodles in lined colander and trim noodles by snipping here and there with kitchen shears. Toss noodles with 1/2 teaspoon of sea salt and allow to sit while cooking the stir fry.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil then add half of each the scallions, ginger and garlic. Season with salt and pepper. Stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
Heat the remaining 1 tablespoon of olive oil on medium heat using the same skillet. Add the remaining scallions, ginger and garlic; stir fry 1 to 2 minutes, then add red pepper and broccoli. Toss to coat vegetables while keeping the heat on medium. Add 1/2 teaspoon sea salt, and a 1/2 cup of the broth. Cover, bring to a simmer, and turn heat to medium – low. Cook until the broccoli is just tender about 5 to 7 minutes.
Remove zucchini noodles from colander a handful at a time and wring out excess liquid into the sink. Place in a bowl and set aside.
In a large bowl, whisk together the arrowroot and remaining 1 1/2 cups of broth, coconut amino’s and toasted sesame oil. Set aside.
Return the shrimp to the skillet with the broth mixture. Bring to a simmer and cook while stirring until mixture thickens. Add zucchini noodles, mixing gently. Cook just a few more minutes to warm the noodles. Remove from stove. Serve topped with finely chopped scallions or cilantro for garnish.