There is no need for take-out with this quick-n-tasty recipe for Asian Shrimp and Noodles! This dish has all of the Asian flavors that you love, with a fraction of the carbs and calories of traditional take-out.

All of the flavors, none of the guilt!

This dish is pretty epic: plump shrimp and tender veggies combine with savory sauce and satisfying veggie noodles. Yes, please!

What you need

Serves 4

For the Coconut Amino Sauce:

1/3 cup coconut aminos

2 teaspoons garlic, minced

½ teaspoon liquid stevia

1 Tablespoon chili paste

1 teaspoon fish sauce

1 Tablespoon ginger, minced

1 teaspoon toasted sesame oil

For the Noodles:

1 butternut squash

1 sweet potato

1 teaspoon olive oil

sea salt and black pepper

For the Shrimp and Veggies:

1 teaspoon olive oil

12 oz large shrimp, peeled and deveined

2 cups (5oz) white cremini mushrooms, sliced

1 red bell pepper, seeded and diced

2 zucchini, diced

1 carrot, grated

2 Tablespoons fresh cilantro, minced


For the Coconut Amino Sauce:

  1. In a medium sized bowl, combine the sauce ingredients together. Whisk until fully combined.

For the Noodles:

  1. Preheat the oven to 350 degrees F.
  2. Peel the sweet potato and peel and seed the butternut squash and run both through a spiral slicer to create long, thin noodles. Toss with the olive oil and season with salt and pepper on a rimmed baking sheet. Bake for 5 minutes. Set aside.

For the Shrimp and Veggies:

  1. Place a large skillet over medium-high heat. Add 1 teaspoon of olive oil, 2 Tablespoons of the coconut amino sauce and the shrimp. Cook for 3-4 minutes, until fully cooked. Transfer the shrimp to a plate and set aside.
  2. Add the mushroom, bell pepper, zucchini and carrot to the skillet. Cook until tender, stirring occasionally, about 5-7 minutes.
  3. Add the shrimp, noodles and remaining coconut amino sauce back into the skillet and stir until fully combined.
  4. Remove from heat, garnish with cilantro and serve immediately. Enjoy!


193 calories, 4g fat, 20g carbohydrate, 6g sugar, 429mg sodium, 3g fiber, and 19g protein.

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