Shirataki with Shrimp and Veggies
Wash and cut the brussels sprout into halves, deseed and slice the bell pepper into sticks.
- Cook40 min
- Total40 min
- Serves3
- LevelEasy
Ingredients
- 1 lb(450g) shirataki noodles
- 1 tbsp. olive oil
- 9 oz (255g) shrimp
- 1 bel pepper
- 7 oz (200g) brussel sprouts
- 2 oz (56g) mushrooms
- 1/4 cup chicken or vegetable broth
- 1 stalk green onion, separate green and white, thinly sliced
- 3 cloves garlic, chopped
- 1/2 tsp. ginger, peel, grated
- 2 tsp. Seasoning:
- 1/2 tsp. coconut aminos
- to taste stevia or to taste
- black pepper
Preparation
- Wash and cut the brussels sprout into halves, deseed and slice the bell pepper into sticks.
- Peel and deveined the shrimps and pat dry with a paper towel, chop the spring onion, green and white part separately. Finely chop the garlic and grate the ginger.
- Drain and rinse the shirataki noodles with water set aside.
Method
- Heat oil in a skillet over medium heat, add the chopped spring onion white part, garlic, and ginger and cook until just soft.
- Add the sliced brussels sprouts, mushrooms, and bell pepper and stir fry for a minute or two then pour in the broth and cook for a few seconds.
- Add the shrimps and cook until opaque then stir in shirataki noodles and seasoning, give it a good stir to well incorporated.
- Adjust the seasoning, garnish with chopped green parts of the spring onion, enjoy!
