These Kung Pao Shrimp Noodles are quite possibly the highest volume recipe on my blog. If you’re unfamiliar with that term, it basically means you get to eat a ton of food without consuming very many calories.
How much food? Well, if you could somehow manage to finish off the entire pan (about 2.5 pounds of food), that would only set you back 1,268 calories.
Ingredients for Low Calorie Kung Pao Shrimp Noodles
The recipe is split into two parts—the sesame ginger shrimp and the vegetables with my spin on a Kung Pao sauce. The shrimp is super easy and here’s everything you’ll need:
- extra large shrimp
- sesame oil
- minced ginger
- salt and pepper
That’s it! Just heat the pan with oil, add the ginger, cook for a minute, add the shrimp, and you’re ready to move on.
For the vegetables, I really wanted to increase the volume of the recipe like I mentioned above. That’s why you’ll find brussels sprouts in addition to chopped bell pepper. This may seem weird, but I promise it works with the flavor combos!
All you’ll need to do with the veggies is sauté in a bit of olive oil before adding the sauce. And here’s what you’ll need for the sauce:
- soy sauce
- chili garlic sauce
- rice vinegar
- sugar free pancake syrup
Easy enough, right?
Low Carb Noodles and Extra Ingredients
Aside from the shrimp and vegetables, all that’s left are the noodles, peanuts, sesame seeds, and any other fixins you want to add.
What are palm heart noodles?
For the noodle portion of this Kung Pao Shrimp Noodles recipe, you’ll need something that was completely new to me—palm heart noodles. It’s made from part of the core of palm trees and I’d compare it to zoodles (but much better and far less work). And each 14-ounce can has just 60 calories!
I used Palmini Pasta which can be found at Walmart, Whole Foods, and a host of other stores.
I’ll also add that I like a high noodle to other ingredients ratio. If you wanted fewer noodles, go with one can instead of two.
And if you’re wondering what else you can do with these noodles, check out my low carb pasta carbonara recipe.
Final Recipe Notes
This recipe, like nearly all my recipes, is highly customizable. You’re more than welcome to swap the noodles for something else, use chicken instead of shrimp (I’d cook the chicken using the method from my fajita chicken burrito bowls recipe), or swap the brussels sprouts out for green beans or broccoli. Make it your own!
You could also swap the noodles for another low carb option like my air fryer cauliflower rice.
If you need any help, drop a comment below and I’ll do my best to point you in the right direction.
Okay, that’s all I have for you. If you try this Kung Pao Shrimp Noodles recipe, grab a photo of your creation and tag me on Instagram @mason_woodruff or join my free Facebook group and let me know what you think!
- 12 oz Extra Large Shrimp, peeled, deveined, tail-on
- 1 Tbsp Sesame Oil
- 1 Tbsp Ginger, minced
- 1 pinch Salt and Pepper
Vegetables and Noodles
- 1 Tbsp (16g) Olive Oil
- 1 Red Bell Pepper, chopped
- 12 oz bag Frozen Brussels Sprouts, halved (optional)
- 1-22 Tbsp (15-30g) Chili Garlic Sauce
- 1-2 Tbsp (15-30g) Sriracha
- 2 Tbsp (30g) Rice Vinegar
- 2 Tbsp (30g) Lite Soy Sauce
- 1/4 C (60mL) Walden Farms Pancake Syrup, or your choice of sugar free pancake syrup
- 1/4 C (28g) Roasted Peanuts, chopped
- 2 cans (14 oz each) Palmini Noodles, or your choice of noodles
- Prepare the vegetables by chopping the red pepper and mincing freshly peeled ginger. If you're adding the brussels sprouts, microwave them from frozen for 3 minutes and cut them in half.
- Heat a large skillet over medium high heat with the sesame oil before adding the ginger. Cook for about a minute.
- Add the shrimp and sprinkle with salt and pepper. Cook for 3-4 minutes, stirring often, until pink with red tails. Transfer the cooked shrimp to a plate or bowl. Set aside.
- Heat the same skillet with the olive oil before adding the pepper and halved sprouts. Cook for 4-6 minutes until the peppers begin to soften and the sprouts develop a slight char.
- While the vegetables cook, mix the sriracha, soy sauce, chili garlic sauce, rice vinegar, and syrup together in a small bowl.
- Add the sauce to the vegetables and cook until the sauce thickens.
- Reduce the heat to low and add the noodles, peanuts, and shrimp. Toss until everything is evenly coated.
Each serving has 2 Smart Points.
Nutrition Information:Yield: 6 Servings Serving Size: 180 g
Amount Per Serving: Calories: 210Total Fat: 8gCarbohydrates: 19gProtein: 15g