Parsnip Shrimp Lo Mein Recipe

Parsnip Noodle Shrimp Lo Mein

When we gave up grains, we pretty much gave up pasta, noodles, etc. Lately, I found a way to make “noodles” out of vegetables and they taste delicious! Even if you aren’t grain free, using vegetables in place of noodles is a good way to get some extra nutrients in your diet.

Before the name scares you off, I should say that this was a hit with all of my kids… It is essentially just a standard Lo Mein recipe with parsnip “noodles” in place of the noodles and a few substitutions for ingredients like soy sauce. I used a spiral slicer (this one) to make the parsnips in to noodles, but you can also use a peeler or just very thinly slice them to get a similar effect.

My favorite thing about this recipe? It comes together in under 30 minutes and you only need one pan!

Parsnip Noodle Shrimp Lo Mein

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Parsnip Shrimp Lo Mein




Yield 4 +

A simple one-pan Shrimp Lo Mein that uses parsnip "noodles" in place of regular noodles to up the nutrition without losing flavor.



  1. I used a spiral slicer to cut the parsnips in to curly noodle shapes. If you don't have one of these, you can use a peeler, or just very thinly slice the noodles.
  2. Melt the coconut oil in a large pan or Wok.
  3. Add the thinly sliced/chopped carrots and sauté for 2 minutes.
  4. Add thinly sliced onion and green beans and sauté for another 2 minutes.
  5. Add parsnip noodles and continue sautéing on medium heat for 5-8 minutes until all ingredients are starting to soften.
  6. Add the garlic powder, pepper, salt, coconut aminos, fish sauce and honey and stir well.
  7. If using pre-cooked frozen shrimp, add them now and put a lid on the pan to help them heat up.
  8. If using defrosted pre-cooked shrimp, wait an additional 2 minutes.
  9. Continue cooking until shrimp are hot and vegetables are all tender.
  10. Serve immediately.
  11. Enjoy!

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