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

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.

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.

SHIRATAKI NOODLES AND SHRIMP

Steps:

• 1. First drain your noodles and then rinse them under warm water for about 5 to 10 minutes. You'll want to rinse the noodles very well to get the fishy smell off of them. Once they are rinsed, drain them and then pat down with a kitchen towel.
• 2. Next up spray down a pan with some Olive Oil Spray and place the noodles in the heated pan. Pan fry the noodles until they are heated through.
• 3. Now add about 4 cups of Spinach and allow that to wilt down by covering your pan.
• 4. Once the Spinach is wilted down add your Shrimp. Allow your Shrimp to cook through and then add about 1/2 a teaspoon of Minced Garlic and mixed the ingredients together.
• 5. Now the noodles in a bowl and add your wedge of Laughing Cow Cheese and some Salt and Pepper, mix together and enjoy!

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.

PALEO & KETO PAD THAI WITH SHIRATAKI NOODLES

Steps:

• We think best to follow manufacturer's instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it's easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.
• Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.
• Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.
• Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
• Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add soy sprouts and continue to cook for 2-3 minutes.
• Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.