Hibachi Shrimp Veggie Pasta (Keto + Whole30)
This Hibachi Shrimp Veggie Pasta tastes identical to the Japanese Hibachi Grill. Hearts of Palm Pasta mixed with shrimp, mushrooms, shallots, garlic, tossed in Bang bang Sauce and garnished with parsley. Whole30, Keto, Paleo and Gluten/Dairy Free.
Servings: 4 -6 servings
Ingredients
Hibachi Shrimp Veggie Pasta
- 1.5 lbs large shrimp peeled and deveined
- 2 9 oz packages Natural Heavens Angel Hair Veggie Pasta
- 2 tbsp olive oil
- 3/4 cup Bang Bang Sauce
- 2 cloves garlic minced
- 1 shallot peeled and diced
- 1/2 cup mushrooms sliced
- salt and pepper to taste
- Parsley for garnish
Bang Bang Sauce
- 3/4 cup mayo
- 1 tsp coconut aminos
- 1/2 tsp garlic powder
- 2 1/2 tbsp compliant sriracha sauce see notes
Instructions
- Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and mushrooms and cook until tender, about 4 minutes. Add the garlic and cook another 2 minutes.
- Transfer the shrimp to the skillet and season with salt and pepper. Sauté until cooked through (both sides will be pink and opaque), about 3 to 4 minutes.
- Remove the hearts of palm veggie pasta from the bags and add to the skillet.
- Using tongs, toss the veggie pasta with the shrimp, garlic mushrooms and shallots until completely combined. Cook together for another 3 minutes or so.
- While cooking, mix the bang bang sauce by adding everything to a bowl and mixing with a spoon until combined.
- Transfer the sauce to the pasta and mix together until everything is coated.
- Garnish with fresh parsley and enjoy.
Notes
- Click here to grab my Whole30 Homemade Mayo recipe
- For compliant sriracha sauce I love using YellowBird Organic or Sky Valley
- If you have leftovers, store in an airtight container for up to 4 days in the fridge
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 4.5g | Protein: 24g | Fat: 21g | Cholesterol: 194mg | Sodium: 390mg | Fiber: 0.5g | Sugar: 1g