Sesame Shrimp Shirataki Noodles

About

These quick and easy Keto Shirataki noodles are packed with flavor from juicy jumbo shrimp, fiery chili, aromatic garlic, and earthy sesame. Simple to prepare and ready in no time at all, these Keto noodles are a great lunch or dinner option. Perfect for weeknight meals when you are short on time.

What are Shirataki Noodles?

Often referred to as miracle noodles, Shirataki noodles originated in Japan and are made from the root of the konjac plant. A rich source of fiber, konjac noodles contain zero carbs making them the perfect Keto choice. Ideal for any low carb noodle dish, stir-fries, or even as a spaghetti substitute. The noodles themselves offer little flavor, so they are perfect for cooking with your favorite Keto sauces and seasonings.

Can I Use an Alternative Noodle?

We have used Shirataki noodles to recreate a similar consistency to more traditional noodles. If these are not accessible to you or you would prefer an alternative, zucchini noodles or finely shredded white cabbage would make a great low carb replacement. Simply add zucchini noodles to the skillet after cooking the shrimp to heat through briefly or sauté cabbage strips in coconut oil until tender. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

10 ounce shirataki noodle by house foods
5 ounce uncooked jumbo shrimp by daily chef
1 teaspoon, chopped hot chili peppers, red, raw
1 clove garlic
1 teaspoon toasted sesame oil by sainsbury's
1 large scallions
1 teaspoon water
1 teaspoon tahini
1 tablespoon coconut oil
1 teaspoon lime juice, fresh
1 tablespoon tamari sauce
½ teaspoon, whole pieces sesame seeds, hulled, toasted, unsalted

Instructions

Rinse the Shirataki noodles thoroughly then shake off any excess water. Add the noodles to a large dry skillet or wok over a medium heat. Dry fry the noodles for 6-7 minutes or until hot through and firm. Set aside while you cook the remaining ingredients.
Thinly slice the scallion and garlic and finely chop the chili. Heat a tablespoon of coconut oil in the skillet over a low/medium heat. Add the scallion, garlic, and chili to the skillet. Sweat for a minute or so until tender and fragrant. Feel free to adjust the level of chili to suit your personal tastes.
Add the jumbo shrimp to the skillet. Stir well to combine. Cook the shrimp through for just a few minutes until piping hot through, and they have turned pink.
While the shrimp are cooking, you can prepare the sauce. Add the tahini, sesame oil, lime juice, water and tamari sauce to a small bowl. Whisk well to combine until smooth. You should not need to add any salt to the recipe as the tamari sauce will provide enough.
Add the prepared noodles to the skillet with the cooked shrimp. Toss to combine. Drizzle the sauce over the shrimp and noodles and stir well, coating everything in the sesame dressing. Heat through briefly for 30 seconds or so.
Remove the noodles from the heat and divide between two serving bowls. Scatter each bowl with toasted sesame seeds. Serve hot.