Low Carb Seafood Chow Mein
Dive into the flavorful world of Asian-inspired cuisine with this Low Carb Seafood Chow Mein, a vibrant and nutritious twist on a classic dish. Packed with tender shrimp, succulent scallops, and a medley of crisp veggies—including zucchini noodles, broccoli florets, and bell pepper—this recipe delivers restaurant-quality taste without the carb overload. The dish comes alive with aromatic garlic, ginger, and a hint of heat from red chili flakes, all tossed in a savory blend of soy sauce and oyster sauce. Perfect for a quick weeknight dinner, this one-pan meal is ready in just 35 minutes and serves four. Light, satisfying, and loaded with protein and fresh flavors, this low-carb chow mein is a delicious way to enjoy guilt-free comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Shrimp
- 250 grams Scallops
- 2 medium Zucchini
- 1 medium Bell pepper
- 150 grams Broccoli florets
- 2 tablespoons Coconut oil
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 tablespoon Ginger
- 3 cloves Garlic
- 3 stalks Green onions
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Sesame oil
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing the ingredients: peel and devein the shrimp, and pat both the shrimp and scallops dry with paper towels.
Spiralize the zucchinis to create zucchini noodles (zoodles) or use a vegetable peeler to slice them into thin strips.
Thinly slice the bell pepper, chop the broccoli into small florets, mince the garlic, and grate the ginger.
In a large pan or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the shrimp and scallops to the pan, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until they are opaque and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the minced garlic, grated ginger, and a pinch of red chili flakes, sautéing for about 30 seconds until fragrant.
Add the broccoli and bell pepper to the pan, stir-frying for 4-5 minutes until the vegetables are tender-crisp.
Add the zucchini noodles to the pan, along with the cooked seafood. Pour in the soy sauce and oyster sauce, tossing everything together to combine and heat through for about 3 minutes.
Add sliced green onions and drizzle with sesame oil, giving one final toss to mix everything well.
Serve the low carb seafood chow mein hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 10142 mg | 441% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 33.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 393 mg | 30% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
