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Asian Shrimp and "Noodles"

Obviously, I'm a huge advocate of practicing yoga. It has so many benefits for your body and mind. That being said, I'm all about balance. I love to compliment my yoga practice with weight training and cardio as well. I recently started exercising with an awesome personal trainer Allan Alguire (he trained actress Jennifer Lawrence for Hunger Games and X-Men!!), and not only are his workouts amazing, but he has over 15 years of experience in the health and wellness industry that I want to share with my readers. The "My Personal Trainer" articles will be a regular series on my blog where Allan will be sharing his expertise in the areas of Body, Health, Life and Diet - enjoy!


There is no need for take-out with this quick-n-tasty recipe for Asian Shrimp and Noodles! This dish has all of the Asian flavours that you love, with a fraction of the carbs and calories of traditional take-out.


All of the flavours, none of the guilt!


This dish is pretty epic: plump shrimp and tender veggies combine with savoury sauce and satisfying veggie noodles. Yes, please!


Asian Shrimp and "Noodles"

What you need Serves 4


For the Coconut Amino Sauce:

1/3 cup coconut aminos 2 teaspoons garlic, minced ½ teaspoon liquid stevia 1 Tablespoon chili paste (sambal oelek) 1 teaspoon fish sauce 1 Tablespoon ginger, minced 1 teaspoon toasted sesame oil


For the "Noodles":

1 butternut squash 1 sweet potato 1 teaspoon olive oil sea salt and black pepper


For the Shrimp and Veggies:

1 teaspoon olive oil 12 oz large shrimp, peeled and deveined 2 cups (5oz) cremini mushrooms, sliced 1 red bell pepper, seeded and diced 2 zucchini, diced 1 carrot, grated 2 Tablespoons fresh cilantro, minced


Instructions

For the Coconut Amino Sauce:

1. In a medium sized bowl, combine the sauce ingredients together. Whisk until fully combined.


For the Noodles:

1. Preheat the oven to 350 degrees F.

2. Peel the sweet potato and peel and seed the butternut squash and run both through a spiral slicer to create long, thin noodles (most grocery stores now have bags of squash, sweet potato, beets or zucchini "noodles" - a good option if you're pressed for time!). Toss with the olive oil and season with salt and pepper on a rimmed baking sheet. Bake for 5 minutes. Set aside.


For the Shrimp and Veggies:

1. Place a large skillet over medium-high heat. Add 1 teaspoon of olive oil, 2 Tablespoons of the coconut amino sauce and the shrimp. Cook for 3-4 minutes, until fully cooked. Transfer the shrimp to a plate and set aside.

2. Add the mushroom, bell pepper, zucchini and carrot to the skillet. Cook until tender, stirring occasionally, about 5-7 minutes.

3. Add the shrimp, noodles and remaining coconut amino sauce back into the skillet and stir until fully combined.

4. Remove from heat, garnish with cilantro and serve immediately. Enjoy!


Nutrition 193 calories, 4g fat, 20g carbohydrate, 6g sugar, 429mg sodium, 3g fiber, and 19g protein.


- Author: Allan Alguire, End Result Fitness

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