Low Carb Shrimp Ramen Stir Fry
Ingredients:
2 pounds shrimp peeled, deveined, tails removed
2 tbsp sesame oil
2 cloves garlic minced
2 tbsp ghee or butter
1/4 cup soy sauce or coconut aminos
2 tbsp rice vinegar
For the Ramen:
2 tbsp olive oil extra virgin
1 cup onion chopped
4 cups broccoli florets
4 packages Low Carb Noodles 14 oz each
1 egg
Directions:
In a large skillet over medium high heat, add the sesame oil, ghee, rice vinegar, garlic and soy sauce. Heat to boiling then add the shrimp. Cook until no longer pink. Remove from skillet and set aside.
Add the oil, onions and broccoli to the skillet and cook on medium high heat. Once onion is cooked and tender pour in some of the juice from the cooked shrimp. Cover the pan and cook the broccoli until tender, about 10 minutes.
Add the Low Carb noodles to the pan, the beaten egg and the shrimp. Keep on low heat until the noodles are warmed through and the egg is cooked.
Top with fresh parsley, scallions and soy sauce if desired.
Servings: 8
Nutritional Information: Calories: 259, Fat: 13g, Carbohydrates: 5g, Fiber: 1g, Protein: 25g
