Parsnip Shrimp


One-Pan Shrimp Lo Mein with Parsnip “Noodles”

Introduction: Elevate your dinner routine with our simple yet flavorful One-Pan Shrimp Lo Mein, where parsnip “noodles” take center stage for a nutritious twist. Packed with vibrant veggies and succulent shrimp, this dish is perfect for busy weeknights when you need a quick and wholesome meal on the table.


  • 1 pound fresh parsnips
  • 4 tablespoons vegetable oil
  • 1 carrot, sliced (optional)
  • 1 onion, thinly sliced
  • 2 cups fresh or frozen green beans, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2 tablespoons coconut aminos
  • 2 tablespoons fish sauce or oyster sauce
  • 2 tablespoons honey or maple syrup (optional)
  • 1 pound pre-cooked shrimp


  1. Prepare the Parsnip “Noodles”:
    • Using a spiral slicer, cut the parsnips into curly noodle shapes. Alternatively, use a peeler to create thin strips, or thinly slice the parsnips by hand.
  2. Cooking Process:
    • In a large skillet or pan, melt the vegetable oil over medium heat.
    • Add the sliced carrots and sauté for 2 minutes until slightly tender.
    • Stir in the thinly sliced onion and chopped green beans, and sauté for an additional 2 minutes.
  3. Add Parsnip “Noodles”:
    • Add the parsnip noodles to the skillet and continue sautéing for 5-8 minutes, or until all the ingredients begin to soften.
  4. Seasoning:
    • Sprinkle the garlic powder, black pepper, and sea salt over the vegetables. Then, pour in the coconut aminos, fish sauce or oyster sauce, and honey or maple syrup (if using). Stir well to combine.
  5. Add Shrimp:
    • If the shrimp are frozen, add them to the skillet now and cover with a lid. If using defrosted pre-cooked shrimp, wait an additional 2 minutes before adding them to the skillet.
  6. Final Touches:
    • Continue cooking until the shrimp are heated through and the vegetables are tender.
  7. Serve:
    • Serve the One-Pan Shrimp Lo Mein immediately and enjoy the delicious flavors and textures.


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