Keto Sesame Shrimp Shirataki Noodles
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Remove the noodles from the heat and divide between two serving bowls. Scatter each bowl with toasted sesame seeds. Serve hot.
Ingredients
- Shirataki Noodle by House Foods – 10 ounce
- Uncooked Jumbo Shrimp – 5 oz
- Hot Chili Peppers, Red, Raw – 1 teaspoon, chopped
- Garlic – 1 clove
- Toasted Sesame Oil by Sainsbury’s – 1 teaspoon
- Scallions – 1 large
- Water – 1 teaspoon
- Tahini – 1 teaspoon
- Coconut Oil – 1 tablespoon
- Lime Juice, Fresh – 1 teaspoon
- Tamari Sauce – 1 tablespoon
- Sesame Seeds, Hulled, Toasted, Unsalted – ½ teaspoon, whole pieces