This Asian-inspired recipe is packed with flavors, textures, and nutrients. It is easy to prepare on a week night when you are in a hurry, and it can be a full meal in itself with its protein, vegetables, and healthy fats. You can eat the leftovers warmed up or cold the next day.
The recipe uses Kelp Noodles by Sea Tangle Noodle Company to keep it low in carbs. Each serving of kelp noodles has only 2 grams of net carbohydrates, including 3 grams of carbohydrates and 1 gram of dietary fiber. It is a natural source of iodine, and a serving contains 15% of the daily value for calcium.
The recipe is low-carb and keto-friendly. You can add more fat by including peanut sauce or peanut butter and bumping up the amount of oil you use by 2 to 4 tablespoons. It works great with chicken or salmon, too. Or, you can use tofu to keep it completely vegan. It is okay to use olive oil if you do not have sesame oil, and peanut oil is another great choice.
If you are on a low-calorie weight loss diet, you can cut calories easily. Kelp Noodles by Sea Tangle Noodle Company have only 6 calories per serving. Skipping the peanut butter or peanut sauce can further cut calories.
Recipe for Keto Shrimp Sesame Asian Kelp Noodles
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 package of Kelp Noodles by Sea Tangle Noodle Company
- 2 cloves of garlic, peeled and crushed
- 2 tablespoons of toasted sesame seeds
- 2 tablespoons of soy sauce, tamari, or coconut aminos
- ½ teaspoon of minced ginger
- 1 packet of stevia or other natural low-calorie sweetener
- 2 tablespoon of sliced green onion
- (Optional) red pepper flakes or sriracha for spiciness
- (Optional) 2 tablespoons of peanut sauce or 1 tablespoon of peanut butter and an extra tablespoon of oil
- 2 tablespoons plus 1 tablespoon of sesame oil
- 16 ounces of shrimp, peeled and deveined
- 8 ounces of sliced mushrooms
- 2 carrots, sliced diagonally
- 2 cups of broccoli florets, in small pieces
- 1 cup of snow peas
- Optional garnishes: chopped cilantro, toasted sesame seeds
- Prepare the Kelp Noodles by Sea Tangle Noodle Company. Open the package, drain it, and rinse the noodles. If desired, cut them into smaller pieces. Set them aside.
- Make the sauce by adding the garlic, soy sauce, soy sauce or tamari, red pepper flakes or sriracha if using, peanut sauce or peanut butter and oil if using, stevia, ginger, green onion, and 2 tablespoons of sesame oil to a bowl and whisking together. Set aside.
- Heat the remaining tablespoon of sesame oil in a skillet.
- Add the shrimp, broccoli, mushrooms, and carrots. Cook for 5 to 7 minutes, or until shrimp is just cooked. Add the snow peas and cook for another minute.
- Add the kelp noodles and sauce to the skillet. Toss everything and heat for 4 minutes.
- Plate and top with optional garnishes as desired. Serve and enjoy!