Spicy Shirataki Noodles With Shrimp & Broccoli Stir Fry


Spicy Shirataki Noodles With Shrimp & Broccoli Stir Fry
A Delicious keto friendly Low carb stir fry ready in under 30 minutes
Recipe type: Keto, stir fry,
Serves: 2 servings
  • Sauce
  • 1 ½ tablespoons water
  • ½ tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 teaspoons Sriracha sauce
  • ½ tablespoon minced garlic
  • 1 teaspoon minced ginger
  • Stir fry
  • 1 tablespoon coconut oil divided
  • 1 teaspoon sesame oil
  • 12 mediums to large fresh or frozen shrimp thawed if frozen, peeled and deveined
  • Salt & pepper to taste
  • ¼ large red bell pepper chopped
  • 2 medium scallions green and white parts chopped separately
  • 1 cup broccoli florets
  • 8oz. package Shirataki spaghetti rinsed, drained, dried
  • Juice of ½ a lime
  1. Sauce
  2. Whisk together water, hoisin sauce, tamari/soy sauce, and Sriracha in a small bowl.
  3. Stir in garlic and ginger; set aside.
  4. In a small skillet heat ½ tablespoon coconut oil and the 1 teaspoon sesame oil until shimmering.
  5. Over medium-high heat. Add shrimp season with salt and pepper and cook until they just turn opaque about 2 minutes. Set aside.
  6. Add remaining ½ tablespoon coconut oil to skillet. Add red bell peppers and stir-fry for about a minute. Add scallions and stir-fry about a minute. Add broccoli and stir-fry about 2 minutes. Return shrimp to the pan and add sauce. Cook for a minute or two until sauce thickens and shrimp is hot again.
  7. Mix in noodles
  8. Sauté' for an additional 5 minutes until the noodles are heated through.
  9. Add the lime juice and Garnish with sliced green onions.
Rinse shirataki noodles in warm water and then dry them on paper towels. Make sure you dry them well so they will hold the sauce

To save time you can use minced ginger and garlic from a jar buy pre-chopped stir fry veggies.


Cajun Shrimp With Dirty Rice

Cajun Shrimp With Dirty Rice
You will love the melody of aromatics that flavour this dish
Cuisine: Fish
Recipe type: Main
Serves: 4
  • For the rice:
  • 2 ½ cups chicken broth
  • 1 cup long grain rice
  • ½ cup onion, minced
  • ¼ cup celery, minced
  • ¼ cup green bell pepper, minced
  • 1 garlic clove, minced
  • 3 tbsp butter
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt & pepper to taste
  • For the shrimp
  • 1 lb large shrimp, peeled and deveined
  • 2 tsp Cajun seasoning
  • 1 tbsp olive oil
  • 2 tsp garlic, minced
  • 2 tbsp butter
  • ¼ cup white wine
  • 1 tbsp freshly squeezed lemon juice
  • Lemon zest
  • Salt & pepper to taste
  • Finely chopped parsley
  1. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Saute the vegetables for about 5 minutes, and then add the seasonings. Stir in the rice and toss well to coat.
  2. Once the grains are lightly golden, (At this point if using a rice cooker add the veggies & rice to the rice cooker and stir in 2 cups of chicken broth) or stir in the 2 ½ cups chicken broth to the pan. Cover and let simmer and cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.
  3. Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside.
  4. Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine and lemon juice and allow to slightly thicken.
  5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice.
If using a rice cooker. Transfer rice and veggies mixture to rice cooker and reduce chicken broth to 2 cups.
Nutrition Information
Serving size: 1 Calories: 383

Video on how to make this dish

Zucchini Pad Thai Noodles

Zucchini Pad Thai Noodles
A healthier, lower calorie, gluten-free dish that is so delicious that you won’t even miss the pasta
Serves: 2
Cook time: 
Total time: 
  • For the zucchini noodle pad Thai:
  • 2 medium zucchini
  • 2 Tablespoons (30ml) olive oil, divided
  • 1/ () peeled and de-veined shrimp or another protein like chicken
  • 3 large cloves garlic, minced or crushed
  • ½ red bell peppers seeded and sliced thin
  • 3 green onions, sliced
  • 1 large egg
  • 2 cups (480ml) bean sprouts
  • ⅓ cup (80ml) roasted peanuts
  • ¼ cup chopped cilantro (optional)
  • Few lime wedges for serving (optional)
  • For the sauce:
  • 2 Tablespoons (30ml) rice vinegar or distilled white vinegar
  • 2 Tablespoons (30ml) fish sauce or to taste
  • 3 Tablespoons (45ml) ketchup
  • 1 teaspoon (5ml) packed brown sugar
  • ½ teaspoon cayenne pepper or 1 small red chili, sliced
  • 1 teaspoon chili garlic sauce, or to taste
  1. Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chili garlic sauce), then set aside.
  2. Cut the zucchini into noodles or long pasta by using a spiralizer tool or mandolin Heat 1 tablespoon olive oil ( the rest to be used later) in a large pan over medium-high heat. Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
  3. Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water.
  4. Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
  5. Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.
  6. Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minutes or until the zucchini noodles are heated. Then stir in the bean sprouts.
  7. Serve the warm zucchini pad Thai noodles with roasted peanuts, cilantro, and lime wedges.

Video on how to make this dish

Shrimp Parmesan over Zucchini Noodles

Shrimp Parmesan over Zucchini Noodles
A healthy dish with Baked Shrimp Parmesan over Zucchini Noodles This is an easy, low calorie and delicious dish made in under 30 minutes!
Serves: 2
  • For the Shrimp:
  • 8 oz peeled and deveined jumbo shrimp
  • Fresh black pepper, to taste
  • 1 large egg, beaten*
  • 3 tbsp whole wheat Italian seasoned bread crumbs
  • 1 tbsp panko crumbs
  • 1 tbsp grated Parmesan cheese
  • Olive oil cooking spray
  • For the Zoodles:
  • 1 tsp olive oil
  • 2 cloves garlic, crushed with the side of a knife
  • 1¼ cups crushed tomatoes,
  • Kosher salt and pepper, to taste
  • 2 medium zucchini (14 oz total), spiralled
  • 1 oz shredded mozzarella cheese
  1. For the Shrimp
  2. Preheat oven to . Spray a baking sheet with cooking spray.
  3. Put the beaten egg in one bowl, and the bread crumbs, panko and Parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat,then into the bread crumb mixture to coat, Place on a baking sheet.
  4. Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked through.
  5. For the zucchini noodles
  6. In a large oven safe skillet, heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp are done, add the zucchini noodles and cook 1½ to 2 minutes tops, stirring to combine with sauce.
  7. Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.
Nutrition Information
Serving size: 1 Calories: 375 Fat: 13 g Carbohydrates: 27 g Sugar: 8 g Sodium: 743 Fiber: 6 g Protein: 37 g Cholesterol: 243 mg


Green Salad with Watermelon, Feta Cheese and Shrimp

Green Salad with Watermelon, Feta Cheese and Shrimp
Green leaf salad tossed with sweet, juicy watermelon, grilled shrimp and goat cheese with a red wine vinaigrette low calorie and so tasty.
Serves: 4 servings
  • For the dressing:
  • 3 tbsp. Red Wine Vinegar
  • 1 tbsp. Dijon mustard
  • ½ tbsp. maple syrup or honey
  • ⅛ tsp kosher salt
  • Pinch fresh black pepper
  • 2 tbsp. extra virgin olive oil
  • For the shrimp:
  • 10 oz. Shelled and deveined (about 24) medium shrimp
  • 1 clove garlic crushed
  • Seasoned salt, to taste (like Montreal Steak)
  • For the Salad:
  • 8 cups Green Salad like chopped romaine, baby spinach, baby kale or a mixture.
  • 4 cups diced watermelon
  • 4 ounces feta cheese crumbled
  1. In a small bowl, combine vinegar, Dijon mustard, salt and pepper. Gradually add olive oil, stirring until incorporated.
  2. For the shrimp:
  3. Spray pan with oil season shrimp with seasoned salt and garlic. Cook on medium heat until <gs id="66028e1b-e930-468d-85a2-0667106dbf86" ginger_software_uiphraseguid="697d56d0-079a-47d2-b97f-ea5008c8f39e" class="GINGER_SOFTWARE_mark">opaque aboutgs> 2 minutes per side. Set aside
  4. In a large <gs id="df7203bd-f3ca-4384-b077-7a31e1009159" ginger_software_uiphraseguid="6f25c97f-7cfe-4445-a40c-ec4d3eadc0e7" class="GINGER_SOFTWARE_mark">bowl tossgs> the salad with the dressing. Divide between four plates and top with watermelon, goat cheese and grilled shrimp.
If cooking outside on the grill, soak skewers at least 30 minutes. Season shrimp with seasoned salt, then mix in crushed garlic. Thread the shrimp onto the skewers. Light the grill or indoor grill pan on medium to medium-high flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside
Nutrition Information
Serving size: 450 g Calories: 285 Fat: 14.8 g Saturated fat: 5.7 g Carbohydrates: 17.4 g Sugar: 11.6 g Sodium: 615 mg Fiber: 1.4 g Protein: 21.8 g Cholesterol: 174 mg



Zucchini Noodles with Lemon-Garlic Spicy Shrimp

Zucchini Noodles with Lemon-Garlic Spicy Shrimp
Spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice. An Easy, Low Carb, gluten free paleo friendly dish that takes less than 20 minutes to make.
Serves: 1
Cook time: 
Total time: 
  • 1 ½ teaspoons olive oil
  • Pinch crushed red pepper flakes
  • 4 oz. peeled and deveined shrimp
  • 2 cloves garlic, sliced thin and divided
  • 1 medium zucchini, spiraled
  • Pinch salt and fresh black pepper
  • ¼ lemon
  • ¼ cup halved grape tomatoes
  1. Heat a medium non-stick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
  2. Add the remaining ½ teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1½ minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.
Weight Watchers Points old points 5 Points + 6
Nutrition Information
Serving size: 1 Calories: 207 Fat: 8.4 Saturated fat: 1.1 g Carbohydrates: 9.6 g Sugar: 3.6 g Sodium: 443 mg Fiber: 2.6 g Protein: 26.1 Cholesterol: 181 mg


Wontons with Shrimp and Pork Filling

Wontons with Shrimp and Pork Filling with Chicken Broth
This is a basic recipe for wonton with a pork and shrimp filling. Deep-fry the wonton or boil in soup as desired. I have added the recipe for one of my favorite chicken broths which makes a delicious wonton Soup.
  • Wontons
  • ½ pound boneless lean pork
  • ½ pound shelled and deveined medium shrimp
  • 2- 3 stalks of scallions, thinly chopped
  • 2 slices ginger, or as needed to make 1 teaspoon
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinese rice wine, dry sherry or rice vinegar
  • 1 teaspoon granulated sugar
  • A few drops sesame oil
  • Freshly ground white pepper, to taste
  • Wonton wrappers, as needed
  • One egg yolk
  • Broth
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 stalks celery (thinly sliced, about ½ cup)
  • 4 scallions (thinly sliced, white and light-green parts separated)
  • 2 cloves garlic (thinly sliced)
  • 1 piece ginger (peeled and julienned)
  • 1 serrano chile (small, stemmed and thinly sliced, about 1 tablespoon)
  • 2 heads baby bok choy (about 12 ounces, stalks sliced crosswise into ½-inch pieces, leaves left whole)
  • ¾ tsp fish sauce
  • coarse salt
  1. Wontons
  2. In a small bowl, lightly beat the egg and set aside.
  3. Preparing the filling: In a medium mixing bowl, add the pork, shrimp, scallions, minced ginger oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
  4. Wrapping the wontons: Put one wonton wrapper in the palm of your hand positioned as a diamond pointing upwards. Put half a tablespoon of filling in the center. (Do not overfill the wonton because they will fall apart when you cook them.) Using a spoon or your finger, add a thin layer of egg wash alongside the two top edges of the wrapper. Fold the bottom to the top, forming a triangle, pushing out as much air as possible, and then pressing the edges together to seal it. Then add egg wash to the two side tips and overlap one side over the other. The shape will look like a little boat with a pillow of filling in the center.
  5. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
  6. If you are going to freeze them: Wrap a baking sheet with saran wrap. Put each wonton in a single layer on the baking sheet (without overcrowding them so they don’t get stuck together). Leave the baking sheet in the freezer overnight. In the morning, remove the wontons and put them in a bag and keep them in the freezer. Do not defrost the wontons if you want to boil them, but do defrost them if you want to deep fry them.
  7. Cooking the wontons: You can either boil the wontons or deep-fry them. Here are the instructions for both.
  8. Cooking option 1, boiling the wontons: Bring a large pot of water to a boil over low-medium heat. Add the wontons in the water (making sure there is enough room for them to move about freely) and gently stir every couple of minutes (to ensure the wontons don’t stick to the bottom of the pot) for about 5 to 8 minutes. You will know when they’re done when they float to the top. Check the wontons for doneness. When the wontons are done cooking, drain the pot and then and put the wontons in a bowl. Serve with soy sauce for dipping.
  9. Cooking option 2, deep-frying the wontons: In a wok or a pot, pour enough oil to a depth of 1½ inches, and heat to 375 degrees Fahrenheit. Add wontons in small batches to the oil, turning occasionally until they turn a golden brown, about 2 minutes. Remove the wontons with a slotted spoon and drain the oil on paper towels on a plate.
  10. Broth: will serve 4
  11. Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, Boil for 5 minutes add bok choy ,16 wontons fresh or frozen cook at simmer until the wontons float to the top of the broth.
  12. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Sprinkle with scallion greens.
What to do with excess filling: If you end up with any extra filling, a good way to use it up is to roll about a tablespoon of filling into a ball - sort of like a mini-meatball, and repeat until all the filling is used. You can boil these meatballs in soup or freeze them the same way as you’d freeze wontons to use later.


Here’s a video of how to fold the wontons into the boat shape:


A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.
Serves: 6
  • for the Shrimp
  • ¼ cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
  • 1 (1-inch) piece peeled ginger, chopped
  • 1 large garlic clove, smashed
  • 2 teaspoons ground garam masala (Indian spice blend)*
  • ¾ teaspoon turmeric
  • ⅛ Teaspoon grated nutmeg
  • 2 lb. large shrimp in shell, peeled, leaving tail fan attached
  • for the Chutney
  • 1 teaspoon ground cumin
  • 1 (¾-lb) unripe mango, chopped
  • ⅓ seedless cucumber, peeled and chopped (¾ cup)
  • ½ cup chopped red onion
  • 1 to 2 teaspoons minced fresh jalapeño with seeds
  • 3 tablespoons fresh lime juice
  • 3 tablespoons thinly sliced mint
  • 3 tablespoons chopped cilantro
  • 10 (12-inch) wooden skewers, soaked in water 30 minutes
  1. Marinate Shrimp:
  2. Purée all ingredients for marinating shrimp, except shrimp, with ½ tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
  3. Make Chutney While Shrimp marinates:
  4. Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
  5. Stir together remaining chutney ingredients with ¼ tsp salt, then sprinkle with toasted cumin.
  6. Make Kebabs:
  7. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas
  8. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
  9. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
Marinade can be made 1 day ahead and chilled.
Chutney can be made 6 hours ahead and chilled.


Marinades & Recipes for Shrimp

marinateRecipeSpicy Shrimp Tostadas with Jalapeno Avocado SauceSpicy Shrimp Tostadas with Jalapeno Avocado Sauce


MARINADE: paprika + cumin + chili powder + salt + pepper + 30 minutes

Get the recipe




Drunken ShrimpDrunken Shrimp


MARINADE: soy sauce + garlic + jalapeños + cilantro + lime juice + oil + sugar + lemongrass + 10 minutes

Get the recipe

Maple-Chili Grilled Shrimp

Maple-Chili Grilled Shrimp

MARINADE: salt + brown sugar + smoked paprika + cayenne pepper + chili powder + crushed chili flakes + oregano + salt + 1 hour

Get the recipe


Shrimp Tikka with Fresh Mango ChutneyShrimp Tikka with Fresh Mango Chutney


MARINADE: lime juice + jalapeño + ginger + garlic + garam masala + turmeric + nutmeg + 30 minutes

Get the recipe






Shrimp/Mango Pasta Carbonara

Shrimp/Mango Pasta Carbonara
Pasta Carbonara with an exotic twist. Mouthwatering combination of Shrimp, Bacon, and Mango in a wine based sauce served over pasta.
Serves: 4 - 6
  • 1 pound Florida Gulf pink shrimp, peeled and deveined
  • 1 pound thin dry spaghetti
  • 1 tablespoon OLD BAY® Seasoning
  • 1 large cubed mango)
  • 1 pound unsalted butter
  • ½ cup, apple brandy
  • 5-6 strips bacon, or pancetta, diced
  • 4 garlic cloves, minced
  • 2 large eggs
  • ½ cup dry white wine
  • 1 cup fresh grated Parmigianino-Reggiano, more for serving
  • 1 tablespoon fresh chopped parsley
  • Salt and pepper to taste
  1. Prepare sauce while pasta is boiling in salted water. Pasta should be hot when adding the egg mixture in order to cook the raw eggs in the sauce
  2. Cook pasta per manufactures instructions until Al dente, reserve ¼ cup of pasta cooking water to use if necessary for the sauce
  3. Meanwhile, cook chopped bacon in a deep saucepan over medium heat until crisp, remove from pan and set aside
  4. Remove bacon grease from pan, return to burner
  5. Add butter to pan and cook over medium heat, until butter is melted,
  6. Toss cleaned shrimp in 1 tablespoon OLD BAY® Seasoning, cook in butter over medium heat until shrimp turn pink, about 4 minutes, do not over cook
  7. Remove shrimp from pan and set aside
  8. If pan is too dry add 1 teaspoon olive oil or another teaspoon butter,
  9. Add minced garlic, and fruit, to pan and cook until fruit is heated through
  10. Return shrimp to pan, toss shrimp in sauce cooking for a minute or two
  11. Remove pan from heat, add Brandy, tilt pan away from you slightly, and light with match or lighter to flambé
  12. After flame has subsided, in separate bowl mix together two eggs and white wine
  13. Add cooked pasta to pan of cooked shrimp, toss slightly, add egg mixture and toss until spaghetti is coated thoroughly
  14. Toss in cooked crumbled bacon, Pamigianino-Reggiano cheese and chopped parsley
  15. Sprinkle with more Parmigianino-Reggiano and serve
If pasta seems dry, add a few tablespoons reserved pasta water
Customized Social Media Icons from Acurax Digital Marketing Agency
Social Media Auto Publish Powered By : XYZScripts.com
RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this:
Visit Us On TwitterVisit Us On FacebookVisit Us On Pinterest