This recipe will satisfy your desire for food with an Asian flair. There are multiple ways to cook a spaghetti squash and as such the time for cooking the spaghetti squash not included in this recipe. See my recipe for cooking spaghetti squash.
Shrimp Lo Mein
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 medium spaghetti squash, roasted- see instructions for how to cook spaghetti squash
- 2 garlic cloves minced
- 1 teaspoon fresh ginger minced
- 2 green onions sliced, divided
- 10 Sichuan peppercorns
- 2 tablespoons Toasted Sesame Oil
- 2 lbs raw shrimp peeled and deveined
- 1 red pepper, julienned
- 1 cup mushrooms, sliced, see note
- 1 cup fresh broccoli chopped
- 2-3 tablespoons coconut aminos or Braggs aminos
- 1/2 teaspoon Erythritol
- Pink Himalayan salt to taste
- 1- 2 dried Thai chili peppers (optional if you like a lot of heat)
Instructions
Prepare the spaghetti squash
Combine the minced garlic, ginger, half of the green onions, and peppercorns, optional chili peppers to create the seasoning mix
Using a cast iron wok or cast iron skillet heat the sesame oil over medium high heat and the seasoning mix and heat until fragrant about 30 seconds. Add in the shrimp and cook just until pink on both sides. Stir frequently so the garlic mix doesn't burn. Remove the shrimp to a bowl and set aside.
Add additional sesame oil if needed to the wok or pan
Add in the the mushrooms, red pepper and broccoli and cook until slightly softened about 2-3 minutes.
Add in spaghetti squash and stir until combined. Combine the coconut aminos and erythritol and pour over and toss. Taste for salt and add salt to taste, if needed. Top with the remaining green onions.
Enjoy!
Nutrition
-
200 Calories
-
11g Carbohydrates
-
224mg Cholesterol
-
7g Fat
-
1g Fiber
-
22g Protein
-
1g Saturated fat
-
927mg Sodium
-
2g Sugar
-
4g Unsaturated fat
Notes
You can use white, baby bella or crimini or shiitaki mushrooms. Shiitake mushrooms will double the carbohydrate count but also amp up the flavor considerably.