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.
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.