Last Updated on
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
- 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.
Thank you so much for reading! Are you following us on Pinterest, Facebook, Twitter or Instagram? We’d love to connect, drop by and say hello! If you’d like to read more from ZagLeft, be sure to subscribe to never miss a post!
As a gift to our readers, subscribers can receive our free eCookbook.