I have always loved Asian food due to the unique flavors and spices that they use. Take, for example, this Coconut Shrimp Laksa Shirataki Noodle Recipe. Since I’m trying to limit my carb intake, the shirataki noodles are the perfect alternative to regular Asian noodles. This recipe is also good for those who are on the Keto or low carb diet.
Why You Need to Make this Shirataki Noodle Recipe
When someone is feeling the blues, the perfect pick-me-up is a warm bowl of soup or noodles. The other day, my son came home feeling depressed about something. Boys are not the talking type so I just made him this shirataki noodle recipe. He also likes spicy food so I knew that this will uplift his mood.
True enough, just two spoonfuls of the noodles lightened up his face. He finished a large bowl in just a few minutes and became his usual self that he got up and said that he will shoot some hoops with friends.
This shirataki noodle recipe is nutritious as it is delicious. Shrimps are low in calories and high in nutrients such as protein, vitamin B12, Iron, Phosphorus, Niacin, and Zinc. As I’ve mentioned in the previous blog post, shirataki noodles are low in calories and may contain insignificant nutrients unless added. Good thing I bought tofu shirataki noodles so it’s more nutritious.
In addition, lemongrass has a lot of benefits. Lemongrass is known to reduce bad cholesterol or LDL and lower blood pressure. It is also rich in flavonoids that contain antioxidants.
Next time you or someone in the family feels under the blues, whip up this Coconut Shrimp Laksa Shirataki Noodle recipe. It is also perfect for chilly nights and for those who are feeling under the weather.
Don’t forget to share this recipe with others! Leave us a comment when you’ve tried this recipe.
Coconut Shrimp Laksa Shirataki Noodle Recipe
- 1 lb large shrimps peeled and deveined
- 1 tbsp olive oil
- salt to taste
- 2 packages tofu shirataki noodles 8-oz package
- 2 stalks lemongrass
- 1 tbsp vegetable or olive oil
- 1 tbsp minced ginger
- 4 cloves garlic minced
- 1 tbsp red curry paste
- 5 cups vegetable broth
- 3/4 cup full-fat coconut milk or use low-fat coconut milk
- 1/2 tsp salt
- 2 medium zucchini spiralized
- 2 large carrots peeled and julienned
- sliced scallions
- red pepper flakes
- black sesame seeds
- In a large pan or non-stick skillet, heat oil over medium-high heat. Add the shrimp and season with salt. Cook 3 minutes on each side or when shrimp has turned orange. Transfer to a dish and set aside.
- Drain and rinse the shirataki noodles with cold water. Cook according to package instructions. Rinse with cold water and drain well. Set aside.
- In a soup pot, heat a tablespoon of oil over medium heat. Add the garlic, ginger, and red curry paste. Stir-fry for about 30 seconds or until fragrant.
- Pour the vegetable broth. Smash the lemongrass stalks and add to the vegetable broth. Cover and bring to a boil, about 4 to 5 minutes.
- Reduce heat to low and add the coconut milk. Season with salt. Bring to a boil, stirring occasionally, uncovered. Let it simmer for 3 to 4 minutes.
- Add the shirataki noodles and zucchini and cook until warmed through.
- Turn off heat and add the shrimp and carrots. You can also remove the lemongrass stalks.
- Serve in bowls and garnish with scallions, red pepper flakes, and sesame seeds.