If you think comfort food can’t be healthy, this spicy shrimp and parsnip noodles recipe is here to prove you wrong. Full of bold flavors, a nutritious profile, and a unique twist on classic noodles, it’s a dish that satisfies both your cravings and your wellness goals.
This recipe is perfect for anyone looking to enjoy a delicious, guilt-free meal that’s easy to prepare and full of spice and excitement.
Why Parsnip Noodles Are the Perfect Healthy Substitute
Parsnip noodles are a fantastic alternative to traditional pasta, offering a grain-free, lower-carb option that doesn’t compromise on texture or flavor. When lightly sautéed, they take on a pasta-like bite while retaining a subtle sweetness that pairs beautifully with the spicy sauce in this recipe.
Not only are they a great choice for those avoiding refined grains, but they’re also packed with nutrients like fiber and vitamins, making this dish a healthy food option you can feel good about eating.
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The Secret to Bold, Spicy Flavor
What sets this recipe apart is its irresistible sauce. Made with coconut sugar, tamarind paste, and a touch of cayenne pepper, the sauce strikes the perfect balance between spicy, tangy, and slightly sweet.
It clings beautifully to the parsnip noodles, shrimp, and fresh aromatics like ginger and garlic, ensuring every bite bursts with flavor. If you love recipes that bring the heat, this one delivers while still allowing for easy customization.
Tips for Adjusting Spice Levels
- Prefer a milder dish? Reduce the cayenne to ¼ teaspoon or swap it for a splash of sriracha for a gentler kick.
- Want even more spice? Add crushed red pepper flakes or a drizzle of chili oil for an extra fiery finish.
Quick & Easy Steps to a Delicious Meal
This recipe isn’t just about bold flavors; it’s also quick and straightforward, perfect for busy weeknights. With just a bit of prep and a few pantry staples, you can whip up this healthy meal in no time.
The shrimp cook in under two minutes, and the spiralized parsnip noodles only take a few minutes to soften, keeping your total cooking time to around 20 minutes. It’s ideal for those days when you want something fast without sacrificing quality or taste.
Customizing This Recipe for Your Diet
One of the best things about this recipe is its adaptability to different dietary needs:
- Gluten-Free: Swap soy sauce for tamari or coconut aminos, as already suggested in the recipe.
- Vegan Option: Replace the shrimp with tofu or tempeh, and add a splash of vegetable broth to the sauce for extra depth.
- Low-Carb: Stick with the parsnip noodles, but consider reducing the coconut sugar or replacing it with a low-carb sweetener like erythritol.
Perfect for Meal Prep
This recipe also shines as a meal-prep option. The spicy shrimp and parsnip noodles store well in the fridge for up to 4 days, making it a convenient choice for weekday lunches.
Simply reheat in a skillet or microwave, and you’ve got a flavorful, healthy meal ready to go.
Garnishes That Elevate the Dish
Don’t forget the finishing touches! A sprinkle of fresh cilantro and crunchy cashews adds the perfect contrast in texture and flavor.
These simple additions take the dish from great to truly amazing, making it visually stunning and extra delicious.
This spicy shrimp and parsnip noodles recipe is everything you want in a meal: it’s quick, healthy, and bursting with flavor. Give it a try and discover how easy it is to make a wholesome, restaurant-quality meal at home.
Healthy Spicy Shrimp & Parsnip Noodles Recipe
Equipment
- Spiralizer (optional, for making parsnip noodles)
- Large skillet or wok
Ingredients
For the Spicy Sauce:
- 3 tablespoons coconut sugar
- 3 tablespoons fish sauce
- 2 tablespoons water
- 2 tablespoons tamarind paste or fresh lime juice
- 1 tablespoon low-sodium tamari soy sauce
- ½ teaspoon cayenne pepper
For the Stir-Fry:
- 2 tablespoons avocado oil or extra-virgin olive oil
- 8 ounces about 16 large extra-large shrimp, peeled and deveined
- 2 teaspoons finely grated fresh ginger
- 3 garlic cloves minced
- 3 green onions thinly sliced (separate white and green parts)
- 2 medium parsnips peeled and spiralized
- 2 large eggs lightly beaten
- 2 cups mung bean sprouts
- ⅓ cup raw cashews roughly chopped (for garnish)
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Make the Sauce: In a medium bowl, whisk together the coconut sugar, fish sauce, water, tamarind paste (or lime juice), tamari, and cayenne pepper until the sugar dissolves and the mixture is smooth. Set the sauce aside for later use.
- Cook the Shrimp: Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Spread the shrimp out in a single layer and cook for 1 minute without moving them. Flip each shrimp and cook for an additional 30 seconds or until the shrimp are pink and just cooked through. Remove the shrimp from the skillet and set them aside on a plate.
- Cook the Aromatics and Noodles: Add the remaining tablespoon of oil to the skillet. Once hot, sauté the grated ginger, minced garlic, and the white parts of the green onions for about 30 seconds until fragrant. Add the spiralized parsnip noodles to the skillet and toss them gently with the aromatics. Drizzle the prepared sauce over the noodles, stirring to coat everything evenly. Continue cooking for 2-3 minutes until the noodles soften slightly and the sauce reduces.
- Add the Eggs: Push the parsnip noodles to one side of the skillet to create space. Pour the beaten eggs into the empty side and scramble them, stirring occasionally, until soft curds form. Mix the scrambled eggs into the noodles, combining everything evenly.
- Finish and Serve: Return the cooked shrimp to the skillet, along with the mung bean sprouts. Stir everything together and cook for 30 seconds to heat through. Remove the skillet from the heat, then sprinkle the dish with the green tops of the green onions, cashews, and cilantro as garnish. Serve immediately.
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.