Asian Shrimp & Noodles with Tahini Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 8-12 ounces uncooked, raw shrimp
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated (or minced)
  • 2 tablespoons olive oil, divided
  • 1 large carrot, cut into matchsticks
  • ¼ of a Napa cabbage, thinly sliced
  • 2 green onions, sliced
  • 6 oz. kelp noodles, drained
  • 1 small head of broccoli, chopped
  • 2 tablespoons mint, thinly sliced
  • 3 tablespoons basil, thinly sliced
Tahini Sauce
  • ¼ cup tahini
  • 3 tablespoons coconut aminos
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sambal (garlic chili sauce)
  • ½ teaspoon ground pepper
  • 1 tablespoon honey/ maple syrup/ agave (optional)
Instructions
  1. Combine shrimp in a medium bowl with 1 T olive oil, garlic, ginger, and salt and pepper to taste.
  2. With a fork or small whisk, mix together all ingredients listed under tahini sauce in a small bowl until smooth. Set aside.
  3. In a large bowl combine carrots, cabbage, green onion, and kelp noodles. Set aside.
  4. Heat 1 T olive oil in a skillet over medium heat. Add shrimp to the pan in one even layer. Cook for about 2-3 minutes on one side. Flip shrimp and cook about 1 more minute, until all have just turned pink. Remove shrimp from pan, and reserve on a plate.
  5. In the same pan, add a little more olive oil then add the broccoli. Cook about 3-5 minutes, stirring occasionally. Add to large bowl with other vegetables and noodles.
  6. Next add tahini sauce, mint, and basil to the veggies and noodles. Toss to combine.
  7. Serve with shrimp on top. Garnish with your choice of sesame seeds, green onion, mint, basil, or toasted almonds.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/asian-shrimp-noodles-with-tahini-sauce/