Low-Carb Shirataki Noodle Stir-Fry with Shrimp

This low-carb shirataki noodle stir-fry combines wild-caught shrimp, shiitake mushrooms, red cabbage, and broccoli slaw with fresh ginger, turmeric, garlic, and a savory sesame-lime sauce. Made with konjac-based noodles, it’s a colorful, vegetable-packed, gluten-free and lectin-free meal with plenty of flavor and texture.

A colorful, vegetable-packed noodle stir-fry

This is one of those meals that looks just as good as it tastes. Red cabbage, broccoli slaw, shiitake mushrooms, fresh herbs, and golden shrimp create a colorful bowl with plenty of texture, while shirataki noodles keep it naturally low in carbohydrates.

The flavor begins with fresh ginger, turmeric, and garlic gently sautéed in avocado oil. Coconut aminos, rice vinegar, toasted sesame oil, cilantro, and lime complete the dish with a savory, bright, Asian-inspired flavor.

What are shirataki noodles?

Shirataki noodles are translucent, low-carbohydrate noodles made from the konjac plant. They have very little flavor of their own, so they work particularly well in stir-fries, where they absorb the aromatics and sauce.

I originally made this recipe with Capellini Miracle Noodles (also called ‘angel hair’), but you can use another type or brand of shirataki or konjac noodles. Prepare them according to the package instructions before adding them to the stir-fry. This usually involves draining, rinsing, boiling, and drying them well.

Choosing and preparing the shrimp

I used small to medium wild-caught shrimp with their shells on because shrimp cooked in the shell tend to have more flavor. I deveined them first, then removed the shells while eating.

For a quicker and less messy meal, use raw shrimp that have already been peeled and deveined. Either option works; simply adjust the cooking time according to their size. The shrimp are ready when they turn pink and opaque. Avoid overcooking them, as they will be added to the pan again briefly at the end.

Vegetables and aromatics

The combination of red cabbage and broccoli slaw adds color, crunch, and plenty of vegetables without requiring much preparation. Shiitake mushrooms give the dish a deeper, savory flavor.

Remove the tough shiitake stems before slicing the caps. The stems are generally too fibrous for a quick stir-fry, but you can save them for making stock.

Fresh ginger, turmeric, and garlic form the aromatic base of this dish. If you are working with fresh turmeric, be aware that it can stain your hands, utensils, and cutting board.

How to make shirataki noodle stir-fry

Start by preparing the shirataki noodles according to the package instructions and drying them thoroughly. Set aside.

Sauté the ginger, turmeric, and garlic in avocado oil, then cook the shrimp just until they turn pink and opaque. Remove the shrimp before cooking the mushrooms and vegetables so they don’t become overcooked.

Once the vegetables have softened slightly but still retain some texture, return the shrimp to the pan and add the prepared noodles. Toss everything together with the sauce, then finish with fresh cilantro, sesame seeds, and lime juice.

Serving suggestions

Serve the shirataki noodle stir-fry immediately, finished with black and white sesame seeds, fresh cilantro, and plenty of lime.

For another lectin-free Asian-inspired recipe, you can also try my Five-Spice Pork Belly with Cauliflower Rice and Broccoli Sprouts or the Thai Style Curry, Low Histamine.

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