Paleo Shrimp Chow Mein




While growing up in Fargo, North Dakota, the only Chow Mein I knew was made with copious amount of sugar, Miracle Whip and La Choy  chow mein noodles. You know, these ones:

I was taught to leave things better than I found them, so today, I am sharing my version of chow mein. You know, the one I want my kids to remember when they’re writing their Paleo blogs 15 years from now. “The Jo and The Bro Paleo” has a nice ring to it, no?

Anyhow, my Paleo Chow Mein is definitely tastier than what my mom used to make me. Bless her heart, she was doing her best, she simply didn’t have the Paleo information available nowadays. I hope that you’ll give this one a try as it is gluten free, chemical free, dairy free, sugar free, nut free and almost hassle free. Follow my advice to do Weekly Veggie Prep, and this one will come together even easier than you imagined.

Have a great day, make it a great week, make your family some Paleo Shrimp Chow Mein and, as always…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(With The Jo!, The Bro! and Jessie Jo! on our way up to Bridal Veil Fall…)


Paleo Shrimp Chow Mein

Ingredient List for the shrimp:

  • 1 pound wild-caught shrimp (approx. 16 each), peeled and deveined
  • 2 tablespoons fresh ginger, finely chopped
  • 4 cloves garlic, smashed and finely chopped
  • 1 tablespoon white vinegar
  • 1 tablespoon tamari or coconut amios
  • olive oil, as needed
  • kosher salt, to taste

Ingredient List for Chow Mein Veggies:

  • 6 mushrooms, sliced
  • 1/3 each red, orange and yellow bell pepper, thinly sliced
  • 1 can water chestnuts
  • Spaghetti squash, pre-cooked and removed from skin by shredding with a fork
  • 1 bag bean sprouts
  • 10 snow peas, woody stem removed, juilenne
  • Scallions, ABC, as garnish
  • 1 tablespoons white vinegar
  • 1 tablespoons tamari or coconut aminos
  • Water, as needed
  • Sambal, as desired for your heat level

Preparation Instructions:

      1. Heat a large cast-iron skillet over medium-high heat and add olive oil.
      2. Place ginger and garlic into the skillet and stir. Allow to toast for approx. one minute.
      3. Season top side of shrimp with kosher salt and add to the skillet with ginger and garlic. Add one tablespoon each vinegar and tamari, stir all ingredients together, cooking for another minute. Add some water to the skillet to de-glaze the pan. Remove the mixture from the pan into a small bowl and set aside.
      4. Place skillet back onto the burner and add another squirt of olive oil. Add snow peas, bell peppers, and mushrooms with a pinch of kosher salt. Cook for 60-90 seconds.
      5. Add water chestnuts to the veggie mix and stir. Add pre-cooked spaghetti squash, vinegar and tamari and stir to incorporate and warm everything through.
      6. Place shrimp mixture back into the skillet. Add bean sprouts and sambal (to your liking) and stir one last time. Cut the heat
      7. Portion out into serving dishes, top with more sambal (if desired) and garnish with scallions. Voila!

      “Keep It Paleo!”

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