Kelp Noodles with Shrimp


I'm not quite sure why I found Kelp noodles in my pantry but I did. Luckily for me, I also found shrimp in the freezer and a bunch of veggies in the refrigerator. I'm so happy this unexpected meal came together because it was light and delicious. Kelp noodles have so few calories and don't even require any cooking. In my mind, this is one of those dishes that is great at any temperature and one that you hope has leftovers so you can gobble them up for lunch the next day. If you want a healthy meal that is very light on calories but big on flavor this one is for you.


Ingredients for Kelp Noodles with Shrimp:


1 pound Kelp noodles, rinsed and keep in a bowl covered with water until ready to use

1 pound shrimp, peeled and cleaned

1/2 ounce dried shitake mushrooms

3 carrots julienned

3 scallions, white and light green parts sliced

1 large onion, halved and sliced

1/2 red bell pepper, sliced into strips

1 tablespoon Grape Seed Oil

1 tablespoon honey

1/2 + 1 teaspoon soy sauce

2 cloves + 1 clove garlic, minced

2 + 1 + 2 teaspoons sesame oil, plus a little extra to finish

1/2 teaspoon rice wine vinegar

1/2 teaspoon smoked paprika

1/8 teaspoon Sriracha sauce

2 teaspoons sesame seeds


Time-Saving Tips: All of the vegetables can be prepped in advance.


Let's see what we need.


We're ready to cook.



Place the spinach in a microwave-safe bowl and cover with hot water. Cover the bowl and microwave for 4 minutes. Drain the spinach well. In a small bowl combine the spinach with 2 teaspoons sesame oil, 2 cloves of minced garlic, and 1/2 teaspoon of soy sauce; set aside.


Soak the mushroom in 1 cup of hot water until softened. Remove the mushrooms from the liquid. Slice the mushrooms and pour the liquid into a paper towel-lined strainer over the bowl. The paper towel will catch any of the sediment in the liquid. Combine the mushroom water with 1/4 cup of soy sauce, 1 tablespoon of honey, and 1 tablespoon of sesame oil; set aside.


Drain the noodles and return to the bowl. Mix in the mushroom liquid and mushrooms: set aside.


Toss shrimp with 1 clove minced garlic, 1/2 teaspoon of smoked paprika, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon rice wine vinegar, and 1/2 teaspoon rice wine vinegar.


Add 1 tablespoon of grapeseed oil, the sliced onions and a sprinkle of salt to a pan. Saute a minute and add the carrots. Cook another minute and then make space in the middle of the pan and add the shrimp. Turn the shrimp as soon as they start to turn pink. Add the sliced bell pepper and the sliced scallions.


Add the spinach and noodle mixture and combine well. Heat for 1-2 minutes until hot. Turn off the heat and drizzle with a little sesame oil and the sesame seeds.


It's ready! It looks amazing. I love that it's so healthy and delicious. I know you'll love it.


Enjoy!

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