Shrimp and Broccoli Lo Mein: Healthy and Delicious

April 19, 2016

How popular is shrimp?  To give you an idea, the U.S. harvests over 650 million lbs per year and imports another 200 million lbs per year.  That’s a lot of shrimp!  When entertaining guests, we typically saute’ shrimp with oil, salt and pepper.  We then cool the shrimp and serve with seafood sauce.  Simple and a crowd favorite.  Let’s cook!

I personally have become a lover of shrimp including cooking shrimp in Asian inspired dishes. This recipe is light and healthy.

 

For the noodles, cook as instructed on the package label – cook to al dente (just about cooked). Add the noodles to a strainer and pour cold water over the noodles to stop the cooking process. Add 1 tsp of sesame oil to the noodles and stir to prevent sticking – set aside.

 

To prepare the sauce, in a small bowl combine and whisk the lime juice, brown sugar, soy sauce, sriracha, ginger, and 1 tsp of the sesame oil – set aside.

 

Melt the butter in a large non-stick skillet over medium heat. Add the crushed red pepper flakes and pour in the beaten eggs. Stir gently and cook for about 3 minutes or until cooked through. Transfer the eggs to a plate and thinly slice – set aside.

 

Add 1 tbsp sesame oil to the pan on medium heat. Add the shrimp and cook for 1 to 2 minutes on each side, or just until firm and pink. Remove the shrimp and transfer to a clean plate – set aside.

Add the remaining sesame oil to the pan on medium heat. Add the broccoli and red peppers to the pan and stir fry for 3-4 minutes. Stir in the garlic and cook for one minute, or until fragrant. 

 

Add the drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Continue to cook and stir for a couple of minutes. Serve hot!

 

Serves: serves 6

PREP TIME 20 mins

COOK TIME 15 mins

TOTAL TIME 35 mins

 

       THE GOODS!

  • 1- 8 oz. package lo mein noodles

  • 1 lime, freshly juiced

  • 1 tbsp light brown sugar

  • 3 tbsp soy sauce

  • 1 tbsp sriracha sauce

  • 2 tsp fresh grated ginger

  • 2 tbsp + 2 tsp sesame oil, divided

  • 1 tbsp unsalted butter

  • ½ tsp crushed red pepper flakes

  • 2 large eggs, lightly beaten

  • ½ pound medium shrimp, peeled

  • 2 cups broccoli florets

  • ½ red bell pepper, thinly sliced

  • 4 cloves garlic, minced

     

     

  • LET'S DO THIS!

  1. Cook noodles as instructed on the package label – cook to al dente (just about cooked)

  2. Add noodles to a strainer and pour cold water to stop the cooking process

  3. Add 1 tsp of sesame oil to the noodles and stir to prevent sticking – set aside

  4. For the sauce, in a small bowl combine and whisk the lime juice, brown sugar, soy sauce, sriracha, ginger, and 1 tsp of the sesame oil – set aside

  5. Melt the butter in a large non-stick skillet over medium heat

  6. Add in the crushed red pepper flakes, and pour in the beaten eggs - stir gently and cook for about 3 minutes

  7. Transfer the egg to a plate and thinly slice - set aside

  8. Add the 1 tbsp sesame oil to the pan on medium heat

  9. Add in shrimp and cook for 1 to 2 minutes on each side, or just until firm and pink.

  10. Remove shrimp transfer to a clean plate - set aside

  11. Add the remaining sesame oil to the pan on medium heat

  12. Add the broccoli and red peppers to the pan stir fry until just charred; about 3-4 minutes

  13. Stir in garlic and cook for one minute, or until fragrant

  14. Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce

  15. Cook for a couple of minutes and serve hot

 

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