Shrimp with Bok Choy, Sriracha and Shirataki Noodles, a quick and easy stir fry dinner made with shrimp and vegetables in a light garlicky ginger sauce.
Yesterday I wrote about my new discovery of Shirataki Noodles and today I have a fabulous recipe for Shrimp with Bok Choy, Sriracha and Shirataki Noodles to share with you. I realize these noodles have been around a while, but I came to this party a little late! You may have heard of these fabulous noodles before or maybe you’ve tried them already. They’re a new discovery for me and I’m sold on them!
Shirataki Noodles are thin, translucent noodles made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. They’re low carb, low calorie, gluten free and contain no fat or cholesterol. They’re a dieter’s dream and a perfect pasta substitute. You can read all about them here.
Guilt-free noodles are what Shirataki Noodles should actually be called. I tried these remarkable noodles out for the first time the other evening and they were a huge hit with my family. You’ll be surprised to know they taste almost like regular pasta. My kids didn’t know they were anything other than their favorite angel hair pasta.
I made for my family, Shrimp with Bok Choy, Sriracha and Shirataki Noodles, a quick and easy stir fry dinner. The shrimp sizzled alongside the fresh vegetables which were sautéed in a light garlicky ginger sauce. The mouthwatering aroma rising from the skillet prepared us for what was to be a very satisfying dinner. The only complaint from my hungry family was I should have added more of the Shirataki Noodles. I’ll know better next time!
I combined the flavorful bok choy with plump snow peas and sweet red peppers which rounded the dish out nicely. I happen to love cooking with Bok Choy and find it cooks so quickly that it’s a great addition to any stir fry recipe. I found a wonderful turorial from Jaden Hair of Steamy Kitchen on how to cut, clean and cook bok choy. It’s definitely worth a read.
If you’re cooking this dish for your family and young children are involved, please take note, I only used 1/2 teaspoon of sriracha and my kids thought the sauce was perfect. My husband and I would have liked a little more spiciness, but since sriracha is so spicy and a drop or two can make a huge difference, add a little at a time until you reach your preferred level of spiciness.
Shrimp with Bok Choy, Sriracha and Shirataki Noodles is a quick and easy stir fry dinner. The shrimp sizzles alongside fresh vegetables which are sautéed in a light garlicky ginger sauce.
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 1 inch fresh ginger , peeled and minced
- 1 1/2 pounds large shrimp , peeled and deveined
- 1 pound bok choy or baby bok choy
- 1/2 pound snow peas
- 1/2 cup red pepper , chopped
- 2 tablespoons soy sauce
- (2) 9 ounce packages of Shirataki Noodles , rinsed and drained
- 1/2 teaspoon sriracha sauce
- Heat a large skillet or wok to medium high heat. Add the olive oil to the skillet and let it heat for 30 seconds.
- Add the shrimp to the skillet and cook until pink, about 2 minutes.
- Add the garlic and ginger, stir and cook for 1 minute.
- Add the rinsed and trimmed bok choy, snow peas and chopped peppers to the skillet. Stir in the soy sauce and cover the skillet with a lid. Stirring occasionally, cook for about 3 minutes until bok choy is wilted.
- Add the Shirataki Noodles to the skillet.
- Stir and cook another 2 minutes.
- Add the sriracha sauce to taste.
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