Happy Wednesday y’all! We made it to mid-week. The heat here in Florida is still raging and we’ve had a break in the rain which, while much needed, has also allowed the heat index to climb to miserable numbers.
Luckily my band, The Crazy Daysies, has also had a bit of a break with our outdoor gigs. As nice as it is to play on an open air patio, the heat and humidity (and all the little flying critters that come along with those elements) can make it less than enjoyable.
One of my biggest struggles with being a traveling musician is making sure I’m eating right, even on days when I perform through dinner time and have to eat early on the way to our shows or at 1:00 AM on our way home. When I find myself needing to follow some sort of eating plan, I always resort to 21 Day Fix, the Beachbody program for nutrition. I’ve been a Beachbody coach for a couple of years now and have seen nothing but success with the programs they offer.
In an effort to eat a balanced but satisfying diet, even while traveling, I like to create recipes that I can easily take on the go. I came up with this Shrimp Lo Mein recipe one evening when I found myself with some veggies and shrimp that needed to be cooked. While this is a 21 Day Fix friendly recipe, it’s also just a yummy, light meal for anyone who loves the taste of teriyaki but doesn’t want all the carbs and sodium.
This recipe uses spiralized zucchini and carrots, about a pound of shrimp, a homemade (and easy) teriyaki sauce, and green onions and sesame seeds for garnish, if desired. The spiralized veggies are the “noodles” so this is a low-carb meal. By making your teriyaki sauce from scratch (it’s so easy y’all) you also cut down dramatically on the sodium. Here is the link to the homemade teriyaki sauce I use. It tastes amazing! You can use fresh or frozen shrimp. Just be sure to thaw them first under cool water if using frozen. I hope you enjoy this as much as I have! My husband and toddler loved it also and I got zero complaints about this dinner. If you’re interested in 21 Day Fix or any other Beachbody programs, please let me know!
21 Day Fix Friendly Shrimp Lo Mein
This quick and easy Shrimp Lo Mein uses spiralized veggies and homemade teriyaki sauce to lower the carbs and sodium while maintaining the rich, authentic flavor. This dish is perfect on its own or coupled with a fresh green salad with ginger dressing.
- 1 tbsp olive oil
- 2 zucchini, sprialized Medium to large size
- 2-3 carrots, spiralized Medium to large size
- 1 pound shrimp, fresh or frozen Thaw if frozen
- 1 cup homemade teriyaki sauce OR a bottled clean teriyaki sauce If following 21 Day Fix, use your orange container to portion out the sauce
- Green onions (sliced) and toasted sesame seeds to garnish Optional
If using frozen shrimp, place under cool running water to thaw.
2. Add olive oil to a nonstick skillet and heat on medium to medium high heat.
3. Add the shrimp to the pan and cook for about 3 minutes on each side or until cooked through. Remove to a plate to keep warm.
4. To the same pan add the spiralized zucchini and carrots. Add 1-2 tablespoons of the teriyaki sauce and cook the veggies, stirring occasionally, until they're semi-soft. If the veggie spirals are a little thick, you can add a lid to the pan briefly to speed up the cooking process. Remove the lid after a minute or 2 and continue the recipe without the lid.
5. Add the cooked shrimp back into the pan and add another 1-2 tablespoons of teriyaki sauce. Give it a few good stirs until everything is heated through and mixed nicely.
6. Add sliced green onions and toasted sesame seeds as garnish if desired.
7. Serve with additional teriyaki sauce to taste.
I think medium sized shrimp are the perfect size to use for this dish.
If following 21 Day Fix, use the orange container to portion out your teriyaki sauce. For example, during cooking, if you add a total of 4 orange containers worth of teriyaki sauce and you divide the dish into 4 servings, each serving will count as 1 orange container. Use your green container to portion out your veggie spirals. Use your red container to portion your shrimp. Based on my portioning, I counted this recipe as 1 Red, 1 Green and 1 Orange.
Based on variations in the size of shrimp and produce, the servings listed here are approximate and may vary. Based on the products you buy, the recipe may yield slightly more or slightly less than what I've estimated.