This Whole30 Shrimp Lo Mein is a delicious low carb and Whole30 version of the classic Chinese food dish. It uses hearts of palm noodles (or any veggie noodle) instead of regular noodles. Gluten free, paleo, and dairy free!
3green onionschopped - white and green parts separated
2clovesminced garlic
⅓cupcoconut aminos
½tspground ginger
½tspred pepper flakes
saltto taste
Instructions
Thaw and remove the tails from your shrimp. Pat them dry. Heat 1 tbsp sesame oil in a large non-stick skillet. Add the shrimp with a pinch of salt. Cook them for 1-2 minutes per side until they are pink and no longer opaque. Remove the shrimp and set them aside on a plate.
Heat the remaining tbsp of sesame oil and add the white parts of the green onion, minced garlic, and diced red pepper. Sauté for 1-2 minutes. Add in the coleslaw mix. Stir for 2-3 minutes.
Add in the hearts of palm noodles (no need to drain first). Mix the coconut aminos, powdered ginger, and crushed red pepper together. Pour the sauce into the pan and add the shrimp back in. Toss everything together. Top with the remaining green onions and serve! Enjoy!