Shrimp Vegetable Noodle Chow Mein

Cuisine Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 205 kcal


  • 1 lb shrimp peeled and deveined
  • 2 Tbsp  Crisco Unrefined Organic Coconut Oil divided
  • Salt and Pepper
  • 1/2 cup onion diced
  • 2 stalks celery sliced
  • 2 garlic cloves minced
  • 2 tsp grated fresh ginger
  • 3 cups vegetable noodles I used a combination of zucchini and butternut squash
  • 1 cup coleslaw mix
  • 1 Tbsp coconut sugar
  • 1/4 cup soy sauce tamari or coconut aminos
  • Sesame seeds for garnish optional


  1. 1. Heat 1 Tbsp Crisco Unrefined Organic Coconut Oil in pan over medium-high heat. Season shrimp with salt and pepper. Once the oil has melted, add shrimp to pan and cook for 2-3 minutes on each side or until just opaque. Remove from pan. 
  2. 2. Add remaining 1 Tbsp to pan. Add onion and celery and cook for 2 minutes. Add garlic and ginger and cook for an additional minute. Add vegetable noodles (if using different types, add butternut squash noodles first and cook for 3 minutes before adding zucchini noodles) and cook, tossing frequently, for 5 minutes. 
  3. 3. Stir in coconut sugar and soy sauce. Cook for 1-2 minutes. Add shrimp and cabbage mix and cook for an additional 1-2 minutes or until heated through.