20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

Ok so since I’m still on my zucchini kick I also wanted to share a recipe I made a while back and haven’t got around to posting yet. We LOVE this dish. I honestly could eat this every week! I’ve made it with beef, shrimp and chicken and so far I think I like the shrimp version best, but that’s just my personal call.

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

(Adapted from Baker by Nature)

 

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(1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)

2 Tbsp olive oil

1 tablespoon butter

1/2 pound shrimp, peeled

1 medium zucchini, cut in half vertically, then cut into half moon shapes

3 cloves garlic, minced

1/2 tsp crushed red pepper flakes

2 large eggs, lightly beaten

1 Tbsp brown sugar

2 1/2 Tablespoons soy sauce

2 Tablespoons Sriracha hot sauce

1 teaspoon grated ginger (optional)

1 teaspoon sesame oil (optional)

1/2 cup fresh cilantro

3 green onions, sliced thinly

Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)

 

Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4-5 minutes).

 

While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil.

 

 

 

In a large skillet melt 1 tablespoon of butter over medium-low heat.

 

 

 

Add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs.

 

 

 

 Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.

 

 

 

Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove with a slotted spoon and transfer to a clean plate; set aside.

 

 

 

Add zucchini to the pan, increase heat to high, and remaining oil; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.

 

 

Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once!

Thank you to all the readers who have sent me notes that ya’ll loved this dish! We love it too! Here’s a picture from Amanda -