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Low Carb Shrimp And Broccoli Lo Mein Recipe

Lunch
Main Dishes
★★★★★
5/5
(5 reviews)
By Zylo Nutritionist Team
Low Carb Shrimp And Broccoli Lo Mein
Zylo Recipes

Description

This shrimp and broccoli lo mein offers a delightful, lighter take on a classic favorite, perfect for those seeking a satisfying and flavorful meal. Tender shrimp are stir-fried to succulent perfection, their natural sweetness enhanced by the savory sauce. The broccoli, steamed to a vibrant green, provides a pleasant textural contrast with its slight firmness.

Together, these components create a symphony of tastes and textures that dance on the palate. The noodles, made from tofu, offer a unique and enjoyable alternative to traditional wheat noodles. They possess a distinctive al dente texture that holds up beautifully to the sauce, ensuring each bite is as satisfying as the last.

Their delicate flavor allows the other ingredients to shine, creating a balanced and harmonious dish. The lo mein sauce, a crucial element of this recipe, ties everything together with its savory and umami-rich profile. It coats the shrimp, broccoli, and noodles, infusing them with a delectable flavor that is both comforting and exciting.

The sauce is so delicious without a thickener, but if you prefer a richer, more viscous sauce, consider adding a touch of arrowroot powder to create a beautiful glaze. Feel free to customize this dish to your liking. For those who enjoy a fiery kick, a dash of sambal or sriracha adds a thrilling layer of heat.

Alternatively, finely chopped Thai chilies can be incorporated for an even more intense flavor experience. If you prefer a more subtle flavor, feel free to omit the onion. While spaghetti-shaped tofu noodles are recommended, fettuccini-style noodles offer a delightful variation if you prefer a wider noodle.

The size of the shrimp is also a matter of personal preference; smaller shrimp distribute evenly throughout the dish, while larger shrimp provide a more substantial bite. Don't hesitate to add more shrimp to suit your protein needs. This shrimp and broccoli lo mein is a versatile and adaptable dish that is sure to please.

Preparation Time

Prep Time
25 min
Cook Time
20 min
Total Time
45 min

Nutrition Information

Per 1 bowls serving
C
Calories
430 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
38 g
C
Fats
28 g
Saturated Fats 5 g
Unsaturated Fats 21 g
Cholestrol 220 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Avocado Oil
    Avocado Oil
    1-½ tablespoon
    2.
    Shrimp, Cooked From Fresh
    Shrimp, Cooked From Fresh
    1 pound
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    4.
    Avocado Oil
    Avocado Oil
    1-½ tablespoon
    5.
    Broccoli
    Broccoli
    12 ounce
    6.
    Avocado Oil
    Avocado Oil
    1-½ tablespoon
    7.
    White Onion
    White Onion
    ¾ cup
    8.
    Garlic
    Garlic
    3 clove
    9.
    Mushrooms
    Mushrooms
    8 ounce
    10.
    Pasta Zero Plus Shirataki Spaghetti by Nasoya
    Pasta Zero Plus Shirataki Spaghetti by Nasoya
    24-undefined ounce
    11.
    Soy Sauce
    Soy Sauce
    4 tablespoon
    12.
    Sherry Cooking Wine by Holland House
    Sherry Cooking Wine by Holland House
    1 tablespoon
    13.
    Sesame Oil
    Sesame Oil
    1 teaspoon

Instructions

    1.
    Drain the tofu noodles very well. You want to remove as much moisture from the noodles as possible. Better yet, you could microwave the noodles for 1-2 minutes on high. This will cause more water to release, then drain it a second time to remove the extra water.
    2.
    Preheat a large wok over high heat until very hot and starting to smoke. Add the avocado oil, drizzling it around the wok and its sidewalls. You will need to work very quickly from here on out so make sure to have all the ingredients prepped ready to go into the hot wok.
    3.
    Prepare the sauce by combining the soy sauce, sherry wine, and sesame seed oil. You want the sauce to glaze and using thickener is not an issue for you, add 1 tsp of arrowroot powder here. Stir well and set aside.
    4.
    Add the shrimp and kosher salt. Stir fry until the shrimp is pink and cooked through. Set aside to a clean bowl while you prepare the broccoli. The shrimp does not need to be completely cooked through as it will get a second cook later on.
    5.
    Add 1 tbsp avocado oil to the now hot wok (remove the shrimp from the wok but keep the wok on the heat). Swirl the wok to distribute the oil. Add the broccoli and ¼ cup of water and place a lid or a sheet tray on top of the wok. Steam the broccoli for 1 minute.
    6.
    Remove the lid and stir the broccoli to make sure that they are evenly cooked. If they are not evenly cooked, give them another 30 seconds stirring constantly. They only need to be cooked halfway through as they will get a second cook later on.
    7.
    The broccoli should be halfway cooked and will get second cooking later. Remove the broccoli to a clean bowl or in the same bowl as the shrimp.
    8.
    Add another 1 tbsp of avocado oil to the wok and add minced garlic and sliced white onion and mushrooms. Cook for 1-2 minutes until the onion is slightly caramelized and softened.
    9.
    Add the drained tofu noodles and stir fry working to removing as much of the water from them as possible. This will take several minutes with constant stirring.
    10.
    Add the lo mein sauce. Drizzle the sauce over all the noodles, shrimp, and broccoli.
    11.
    Cook the sauce down by halfway, it will bubble vigorously. If using arrowroot powder, it should thicken almost immediately so be prepared to stir constantly to glaze and coat the noodles.
    12.
    Add the broccoli and shrimp back into the wok. Stir well to incorporate the shrimp and broccoli. Your dish should now be coming to completion. Check the seasoning adding more soy sauce or salt if you would like. Check the broccoli as well to make sure it is the doneness you desire. Serve hot dividing the dish into four portions. Top with spicy red chilies, sambal, Sriracha as desired.