This healthy shrimp lo mein is a great spin on a classic and uses only one pan! Plus, it is paleo and whole 30 friendly!
This healthy shrimp lo mein is the perfect meal for any day of the week as it comes together quickly and in one pan. Plus, you can change up the protein from shrimp to whatever you like! It is also a great way to load up on veggies. You could easily use frozen veggies in this recipe which in some cases can be better than fresh because they are frozen at peak nutrition and ripeness.
Be sure not to leave out the tapioca flour as it helps to thicken the sauce which allows it to adhere to the shrimp, veggies, and noodles. Otherwise, it might slide right off.
- 1 tbsp avocado oil
- 2 cloves garlic
- 1/2 cup mushrooms
- 2 bunches baby bok choy
- 1/2 cup shrimp
- 1 package Konjac Noodles (I use NuPasta)
- 3 tbsp coconut aminos
- 1 tbsp tahini
- 1 tsp ginger
- 1 tsp tapioca flour
- 1 tbsp green onion
Heat a pan to medium heat with avocado oil and garlic.
Add in mushrooms and saute for 5 minutes.
While mushrooms are cooking, whisk together ingredients for the sauce.
Add in baby bok choy and cook until wilted. Then add the shrimp and cook until pink, about 3 minutes.
Add in the sauce and stir until heated through.
Top with green onion if desired.
If you make this be sure to tag me, @keepupwithliv, on Instagram so I can share!