Wednesday, February 4, 2015

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

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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.

 

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

 

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

 

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 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.

 

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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.

 

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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.

 

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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!

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