Pan method — keeps the garlic shrimp juicy, the noodles flavorful, and the pineapple caramelized just right.
Garlic Shrimp with Grilled Pineapple, Yakisoba Noodles and Asian Slaw
Meal credits 1
Keto/Paleo/Pescatarian Option Available
Sweet, garlicky shrimp sautéed local-style with grilled pineapple and savory yakisoba noodles, paired with a crisp Asian slaw for a refreshing crunch. A true island plate full of flavor and balance.
Ingredients
Shrimp, seasoning, salt, pepper, ghee butter, garlic, pineapple, napa cabbage, onions, celery, carrots, green onions, red bell peppers, sesame oil, ginger, sriracha, white wine, parsley, almond butter, yakisoba noodles, coconut aminos, rice wine vinegar, oyster sauce, lime juice, cilantro, jalapeño, coconut milk.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 730 | 405 |
| Fat | Grams | 22 | 22 |
| Carb | Grams | 76 | 9 |
| Protein | Grams | 52 | 41 |
Heating Instructions
Add the slaw after heating for crunch. Garnish with green onions, sesame seeds, or a squeeze of lime for that perfect garlic shrimp plate finish.
Remove slaw first. Heat shrimp, noodles, and pineapple 1½–2½ minutes on medium-high, covered or vented. Stir halfway to heat evenly. Add slaw chilled after heating.
Remove slaw. Preheat to 360°F. Heat shrimp, noodles, and pineapple 4–5 minutes, shaking or stirring halfway.
Remove slaw. Preheat to 375°F. Place shrimp, noodles, and pineapple in an oven-safe dish, cover with foil, heat 10–12 minutes until hot.
Remove slaw. Heat 1 tsp oil in a pan on medium. Add shrimp, noodles, and pineapple, toss for 2–3 minutes until warm and glossy.