Description

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.

Ingredients

1 bag Capellini Miracle Noodles or other shirataki noodles
Avocado oil, for sautéing
1 thumb-size piece fresh ginger, grated
1 thumb-size piece fresh turmeric, grated
2 large garlic cloves, grated
8-10 small to medium wild-caught shrimp, deveined, with or without shells
6 medium shiitake mushrooms, cleaned, stems removed, and caps roughly sliced
1 teaspoon rice vinegar
1 tablespoon coconut aminos, plus more to taste
1 teaspoon toasted sesame oil, plus more to taste
2 cups finely sliced red cabbage
2 cups broccoli slaw
Salt and pepper, to taste
1 handful fresh cilantro, chopped
Fresh lime juice, to taste
1 tablespoon sesame seeds, black, white, or a combination
Lime wedges, for serving

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Instructions

Prepare the shirataki noodles according to the package instructions. Drain, rinse, boil, and dry them well, or follow the preparation method recommended for the brand you are using. Set aside.
Heat the avocado oil in a large sauté pan over medium-low heat. Add the grated ginger, turmeric, and garlic. Cook, stirring, for about 30 seconds, until fragrant.
Add the shrimp and cook for approximately 1 minute on each side, or until pink and opaque. Adjust the cooking time according to the size of the shrimp and whether they are cooked in their shells. Transfer the shrimp to a plate.
Add the sliced shiitake mushrooms to the same pan. Sauté for a few minutes, until fragrant and beginning to release some of their moisture.
Deglaze the pan with the rice vinegar, coconut aminos, and toasted sesame oil. Add the red cabbage and broccoli slaw and mix well. Cook for 5 to 7 minutes, until the vegetables begin to soften but still retain some texture.
Season with salt and pepper. Taste and add more coconut aminos or toasted sesame oil if you prefer a more intense flavor.
Return the shrimp to the pan and add the prepared noodles. Toss everything together until well combined and heated through.
Finish with the chopped cilantro, fresh lime juice, and sesame seeds. Serve immediately with additional lime wedges.

Notes

Shirataki noodles are made from konjac and may also be sold as konjac noodles or Miracle Noodles. Prepare them according to the package instructions and dry them thoroughly before adding them to the pan.

Shrimp cooked in their shells have more flavor, but peeled and deveined shrimp make the dish quicker and easier to eat.

Cooking time for the shrimp will vary depending on their size. Remove them from the pan as soon as they are pink and opaque to prevent overcooking.

Remove the tough stems from the shiitake mushrooms before slicing the caps. Save the stems for making stock, if desired.