Shrimp Noodle Bowls

This is an easy, one pan meal that is done in under 30 minutes. It's also Whole30 and Paleo friendly.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

Asian Dressing

  • 1/2 C coconut aminos
  • 1/4 C rice vinegar
  • 1/4 C avocado oil
  • 1 T sesame oil
  • 2 garlic cloves, minced
  • 2 tsp minced ginger root
  • 4 dates, soaked in water for 10 minutes

Shrimp Noodle Bowls

  • 12oz angel hair hearts of palm noodles, rinsed and drained
  • 10oz broccoli slaw mix
  • 8oz sliced mushrooms
  • 1 lb shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 T minced ginger root
  • 1 T avocado oil
  • 1 tsp sea salt
  • 3 green onions, thinly sliced
  • cilantro

Instructions

  1. Drain the water from the dates. Add the coconut aminos, rice vinegar, avocado oil, sesame oil, garlic, ginger, and dates to a high-speed blender or jar wide enough to fit your immersion blender.
  2. Blend everything well, about 3-4 minutes. The dressing should emulsify, and the dates should be smooth. Set aside.
  3. In a large sauté pan on medium heat, add the avocado oil, garlic, and ginger. Sauté until fragrant, about 2-3 minutes. Stir occasionally to keep the mixture from burning.
  4. Add the mushrooms and cook for about 5 minutes, stirring often.
  5. Add the broccoli slaw, shrimp, hearts of palm noodles, and sea salt.
  6. Continue cooking until the shrimp are pink, and the slaw is softened, about 7-10 minutes.
  7. Remove the pan from the heat and add the dressing. Toss everything together.
  8. Top with cilantro and green onions, and enjoy!