Here’s a quick and yummilicious lunch recipe before work. Happy hump day!


15g organic king soba pumpkin ginger noodles (or any gluten free brand)
1 cup raw shrimp (peeled)
1 small garlic cloves (minced)
1 tbsp organic extra virgin olive oil
A dash of fresh basil (chopped)
1 tbsp red onions (diced)
1 chopped scallion
1 tbsp yellow bell pepper (diced)
3-4 organic baby carrots
Spices of choice
Chilli flakes and a dash of sea salt to taste

First, make your shrimp scampi. Place shrimp in a ziplock bag and place remaining ingredients in it. Shake the bag until the shrimp is well incorporated with the rest of the ingredients. Place your shrimp in the refrigerator and let it marinate for an hour.

Place marinated shrimp in a skillet over medium heat (do not add oil, however, if you find it a little dry, you can add 1 tbsp of water for moisture) Sauté with spices for 2-3 minutes.

When ready, set aside and boil your noodles. Heat another skillet with 3 cups of water until boiling bubbles form, then add your noodles. Let it boil for 3 minutes.

When ready, pour the noodles into a strainer to drain out the excess water. Serve with shrimp scampi and enjoy!

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