Zucchini-Noodle Lo Mein with Shrimp
Earlier this week I was thrilled to receive a copy of my friend and fellow Charlotte Food Blogger’s upcoming cookbook! Megan, the writer of lifestyle blog Freckled Italian, wrote The Big 15 Paleo Cookbook: 15 Fundamental Ingredients, 150 Paleo Diet Recipes, 450 Variations, which is due out on August 16.
I’m a huge cookbook fan, and known to ask for me cookbooks for birthdays and other holiday gifts. So it was such a special experience to see Megan’s hard work come to life!
Now, about the food…I’ve always been a bit scared about the idea of paleo. As a fellow Italian, carbs are a pretty big deal and a major part of my own diet. My bigger fear though was that I could never try a Paleo diet or do Whole 30 because I’m just not a big fan of meat. I wouldn’t classify myself as a vegetarian or a vegan, but I tend to lean towards plant-based meals most of the time so I just assumed that Paleo wasn’t for me.
The Big 15 Paleo Cookbook opened my eyes to a type of eating that could include meat, and a lot of meat, but doesn’t have to. Megan’s book is broken down by ingredient with a number of recipes under each of the 15 ingredients. She does cover chicken and beef, but she also covers kale, squash, and brussels sprouts!
After reading through all of the recipes. I was feeling really excited about many of the soups, but it’s just too hot for that, so I decided to make the zucchini-noodle lo mein with shrimp. What I love most about this cookbook is that every recipe comes with two variations. What a perfect way to mix things up a little bit, or to be flexible with the ingredients you have on hand. For this recipe, the original didn’t include a protein, variation 1 explained how to make it with chicken, and variation 2 with shrimp. So easy, so delicious.
The lo mein turned out absolutely delicious, reminiscent of the best Chinese take out flavors, yet it felt good to know that my dinner was heavy on the vegetables. I was also impressed with how quickly this came together, even with the vegetable chopping, spiraling, and shrimp prepping.
This recipe was a hit in our house and we can’t wait to try more. The Big 15 Paleo Cookbook makes it easy for those who ascribe to a paleo diet already, or for those like me who are curious and just getting their feet wet.
Don’t forget to preorder The Big 15 Paleo Cookbook: 15 Fundamental Ingredients, 150 Paleo Diet Recipes, 450 Variations before August 16.
I can’t wait to hear what you make!
- 2 T sesame oil
- ½ onion, diced
- 2 garlic cloves, minced
- ¼ t grated fresh ginger
- 1 red bell pepper, finely diced
- 2 large carrots, finely chopped
- ¼ t chili oil or chile paste (I used Sriracha as a substitute)
- 2 T coconut aminos
- 4 large zucchini, spiralized or julienned into noodles
- ½ c green peas (thawed if frozen)
- 2 T sesame seeds for garnish
- 1 or 2 T slice scallions for garnish (I omitted this)
- 1 lb. peeled, deveined shrimp
- In a large skillet over medium heat, heat the sesame oil. Sauté the onion, garlic, and ginger until the onion is translucent, about 5 minutes. Add the shrimp. Add the bell pepper and carrots, and sauté for another 5 minutes
- Add the chili oil and coconut aminos. Stir everything well, and add the zucchini noodles. Sauté for another 2 to 3 minutes and add the green peas. Cook for a final 3 to 4 minutes, and then remove from heat.
- Garnish with the sesame seeds and scallions, and serve.
- A tip from the author: chop all your veggies and spiralize the zucchini ahead of time so all you'll have to do is sauté.
I was provided a copy of The Big 15 Paleo Cookbook to review. All opinions and photographs are my own.