(Recipe can be found on the site Baker by Nature here.)
Step by Step Instructions:
Here’s what you’ll need to have Spicy Sriracha Shrimp and Zucchini Lo Mein on the table in no time: 3 Green Onions, a medium Zucchini, Light Brown Sugar, Lo Mein (or linguine in my case), Red Pepper Flakes, Sesame Oil (optional), Olive Oil, 1/2 pound of peeled shrimp, 1 tablespoon of Butter, 3 Garlic Cloves, Sriracha Sauce (oh yeah!), Soy Sauce (I like reduced sodium), 2 Eggs, and Kosher Salt (optional).
Start off by bringing a large pot (larger than this one) of water to a boil. The recipe calls for 8 ounces of lo mein. But I had 12 ounces of linguine, so I just used the whole box, because I love pasta and I’m the boss of me. 😉 Cook your pasta according to package directions.
Begin prepping your veggies. Grab a medium zucchini and wash it really well. Cut off the ends, then cut the zuccini in half and cut into half moon shapes (or cut those in half if they are really large pieces).
Grab 3 green onions and wash them off. Be sure to remove any outer pieces that are brown or limp and cut off the root end still leaving some of the white part. Then thinly slice them up.
It’s sauce time! This sauce is packed with flavor and will absolutely make this dish. In a small bowl combine 1 tablespoon of brown sugar, 2.5 tablespoons of soy sauce, 2 tablespoons of Sriracha, and a teaspoon each of grated ginger and/or sesame oil (these last 2 are optional – I went with sesame oil today). Then stir it up and set it aside.
Whisk up the 2 eggs with a fork so that they are well combined. Set those aside for a minute.
Start melting 1 tablespoon of butter over medium-low heat.
Add 1/2 teaspoon of red pepper flakes…
…and stir it around.
Then add in the whisked eggs and stir them around until they are nicely scrambled.
I cooked mine a bit longer as they took longer than the 3 minutes the recipe suggested.
Transfer the eggs to a plate.
Then heat a tablespoon of olive oil over medium-high heat.
Add the shrimp to the pan and cook about 2 minutes on the first side and flip.
Then cook another 2 minutes on the second side.
Transfer the shrimp to a plate. You’ll see how perfectly cooked these were. I wanted to dig in immediately!
Add another tablespoon of olive oil to the pan and turn the heat to high.
Add the slices of zucchini to the hot pan and saute. You’re looking for the zucchini to really brown and almost char to maximize the flavor.
After a few minutes and once the zucchini starts to char, add 3 cloves of minced garlic.
Stir the zucchini and garlic for about 30 seconds.
Then add the pasta, sauce and eggs back to the pan.
Toss it all together and add in the shrimp.
Mix it all together and serve it up right away. Top yours with green onions or you can add cilantro as well. Since I don’t love cilantro and didn’t have any on hand, I skipped it. I’m sure it’d be great on this though. Happy sauteeing, my friends!!
(1) 8 oz. package lo mein noodles (or linguine pasta if you can’t locate lo mein, which is usually in your Asian foods section of the store)
2 Tbsp olive oil
1 tablespoon butter
1/2 pound shrimp, peeled
1 medium zucchini, cut in half vertically, then cut into half moon shapes
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 large eggs, lightly beaten
1 Tbsp brown sugar
2 1/2 Tablespoons soy sauce
2 Tablespoons Sriracha hot sauce
1 teaspoon grated ginger (optional)
1 teaspoon sesame oil (optional)
1/2 cup fresh cilantro
3 green onions, sliced thinly
Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)
1. Start off by getting a large pot of water boiling. Go ahead and prep your veggies as you wait. Then cook the noodles according to the directions on the package.
2. The sauce is then made while the noodles cook. Just combine the brown sugar, soy sauce, sriracha, plus sesame oil and grated ginger, which are both optional. Mix it together and set it aside until you’re ready for it.
3. Now it’s time to get cooking. Melt a tablespoon of butter in a large skillet over medium low heat, then add the red pepper flakes to the butter. After the butter is melted add your eggs that you’ve whisked together. Gently scramble the eggs and once they are fully cooked, transfer them to a plate. I cooked mine about 5-7 minutes. They looked so good!
4. I wiped out the pan to remove bits of lingering egg, and added a tablespoon of oil to the pan and heat it over medium-high heat. Once the oil is hot, add the shrimp. Cook for 2 minutes then flip the shrimp and cook another 2 minutes. You’re looking for them to be firm and pink. Then remove them from the pan.
5. Add another tablespoon of oil in the pan, then in goes the zucchini and turn up the heat to high. Sitr the zucchini around until the zucchini is nice and brown and even slightly charred to really pack in the flavor. This took several minutes but was totally worth it. Once the zucchini is cooked add in the garlic, stir it up for about 30 seconds.
6. Then add the eggs and shrimp back to the pan along with the pasta and spicy sauce. Toss it all together so everything is coated in the sauce and serve right away. Top with green onions and/or cilantro and enjoy!