Parsnip Noodle Shrimp Lo Mein
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5 from 1 vote

Parsnip Shrimp Lo Mein

A simple one-pan shrimp lo mein that uses parsnip "noodles" in place of regular noodles to up the nutrition without losing flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Chinese
Servings: 4 +
Calories: 425kcal
Author: Katie Wells



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


I'm not a fan of soy sauce so I use coconut aminos instead. Read more about them here or try making your own homemade soy sauce!


Serving: 2cups | Calories: 425kcal | Carbohydrates: 41.3g | Protein: 29.3g | Fat: 16.4g | Saturated Fat: 14.2g | Cholesterol: 239mg | Sodium: 1038mg | Fiber: 8.6g | Sugar: 17.3g