Shrimp and Zucchini Noodle Lo Mein

DF GF LC

Have dinner ready in less than 20 minutes with this healthy lo mein with shrimp and zucchini noodles.  It’s loaded with veggies and perfect for busy weeknights. Paleo and gluten-free. 

Zucchini noodle and shrimp lo mein in a bowl with wooden chopsticks.

There’s really nothing better than quick, healthy meals that you can toss together in a single pan. Amirite? Well… I can think of a feeeew things, but seriously one-pan meals are such a lifesaver when you need to get dinner on the table quickly.

White bowl with healthy zucchini noodle and shrimp lo mein.

This flavorful and easy zucchini noodle shrimp lo mein. loaded with fresh veggies — garlic, onions, mushrooms and peppers, protein-packed shrimp and a pile of low-carb zucchini noodles. The sauce is super simple with just soy sauce (tamari or coconut aminos work if you’re gf), honey, sriracha, sesame oil and fresh ginger. The fresh ginger gives this dish a light spice with a hint of sweetness that ground ginger can’t provide. Don’t skip the fresh stuff!

Zucchini noodle and shrimp lo mein in a white bowl with wooden chopsticks.

Of course this zucchini noodle shrimp lo mein probably won’t taste exactly like lo mein from your favorite Chinese restaurant, but it’s absolutely delicious and healthy! Plus, you can make it faster than the time it would take to find the takeout menu from your kitchen junk drawer. <– After writing that I just realized I probably sound really old. No one keeps Chinese takeout menus in their kitchen anymore, do they? Nope, because there’s this thing called the internet and it has every food menu you could ever need.

Cooked shrimp and zucchini noodle lo mein in a large skillet.

Anyhow, I hope you love this zucchini noodle shrimp lo mein recipe as much as we do. It’s definitely an easy one that you’ll love having in your back pocket for busy weeknights!

Up close shot of zucchini noodles and shrimp in a large skillet.

If you make this shrimp and zucchini noodle lo mein please be sure to leave a comment and star rating letting me know how it turns out for you! Your feedback is helpful for the EBF team and other EBF readers.

Shrimp and Zucchini Noodle Lo Mein

5 from 3 votes
Have dinner ready in less than 20 minutes with this healthy shrimp and zucchini noodle lo mein. It’s loaded with veggies and perfect for busy weeknights. Paleo and gluten-free.
Zucchini noodles, mushrooms, shrimp, red pepper lo mein in a pan.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 2 medium zucchini, spiralized with D blade (spaghetti noodle size)
  • 2 Tablespoons reduced-sodium soy sauce, tamari or coconut aminos
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon honey
  • 1 teaspoon sriracha + extra for topping
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon avocado, coconut or olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped yellow onion
  • 15 medium to large peeled and deveined shrimp
  • 1 cup sliced mushrooms
  • 1 medium red bell pepper, sliced
  • green onion, chopped

Instructions
 

  • Spiralize zucchini noodles if you haven’t already.
  • Whisk together sauce ingredients (soy sauce, ginger, honey, sriracha and sesame oil) in a small bowl. Set aside.
  • Add oil to a large skillet or wok over medium-high heat. Add onion and garlic and sauté until fragrant, stirring frequently to make sure garlic doesn’t burn. This should take about 3-5 minutes.
  • Add mushrooms, bell pepper, shrimp and sauce to the skillet and sauté for 5-6 minutes or until shrimp are cooked through. Turn up heat a tiny bit and allow liquid to evaporate.
  • Add spiralized zucchini noodles to the skillet and toss to combine. Cook for 1-2 minutes until zucchini noodles are just heated through. Do not overcook the zucchini noodles or they will start to release water and the lo mein will become watery.
  • Remove from heat and serve immediately. Serve in two plates or bowls with chopped green onion and additional sriracha.

Video

Nutrition

Serving: 1/2 of recipe Calories: 261kcal Carbohydrates: 18g Protein: 25g Fat: 11g Fiber: 4g Sugar: 9g
Course: Lunch/Dinner
Cuisine: Asian
Keyword: shrimp and zucchini noodles, zucchini noodle lo mein

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Last year, around this time, I teamed up with a few of my favorite bloggers to bring you a host of one-pan meal ideas. <– I shared this curried shakshuka, which is so delicious and still an EBF favorite. If you haven’t tried that recipe yet, DO IT. You will love. The one-pan meals we shared last year went over really well so today we’re teaming up for another round of must-make skillet meals. They’re all healthy, delicious and require only one pan. Hooray for easy clean-up! Ready to see the full lineup?

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Recipe Rating




    34 comments
    1. Kristina
      August 11, 2020 AT 7:28 am

      5 stars
      This was SO good! My husband loved it and asked me to make it again.

      1. Brittany Mullins
        August 11, 2020 AT 6:10 pm

        Ahh yay! So glad this dish was a hit, Kristina. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    2. Kim
      August 9, 2018 AT 9:05 pm

      This was absolutely delicious. Thanks for sharing!

      1. Brittany Mullins
        August 13, 2018 AT 10:33 am

        So glad that you enjoyed it, Kim. Thanks for coming back to comment and let me know! 🙂

    3. Mary Cays
      August 3, 2018 AT 10:46 am

      Brittany, i’m old as dirt and DO have chinese takeout menus and others in my junk drawer. Had to laugh.

    4. Sherwood
      February 21, 2018 AT 11:55 pm

      How are zucchini noodles as leftovers or for meal prep? I’ve never dealt with them before.

    5. Lauren
      July 31, 2017 AT 10:07 pm

      if you made this dish vegetarian, how would you add protein without using tofu?

      1. Brittany Mullins
        August 1, 2017 AT 8:04 am

        I’d probably use tempeh, edamame, mushrooms, lentils or black beans. But you could also just load it up with extra veggies like broccoli and spinach… both of which have plenty of protein. Let me know if you end up trying a vegetarian version of the recipe!

Parchment paper lined with protein balls.

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