If you need a super quick and easy date night recipe then please look no further than this recipe that I pulled out of my @$$ when I only had 25 minutes to throw something together! And the only reason I’m posting it on here is because this one pan meal was so delicious that it deserves a spot on my website.
We have chewy, delicious udon noodles, bright lemon (it’s citrus season so we are embracing this as much as possible,) spicy and floral Sichuan chili crisp, aromatic green onion, tender shrimp and crunchy yet subtly sweet snap peas. It’s such an easy, well-rounded meal! But this is not toddler friendly as it’s got lots of heat!
In these pictures, you’ll notice that there are no snap peas and that’s because I forgot to add them even though they were sitting right in front of me. But don’t worry, I have made this with snap peas and I know for a fact it tastes great with them, too…if not, better.
Lemon Chili Crisp Udon with Shrimp and Snap Peas
Ingredients
- 1 lb shrimp peeled & deveined
- Kosher salt
- Avocado oil for pan
- 2 packs 6–7 oz total fresh or frozen udon noodles
- 2 tbsp unsalted butter
- 6 scallions chopped
- 2 tbsp chili crisp adjust to spice preference
- 2 tbsp coconut aminos or soy sauce
- Juice of 1 lemon
- 1 1/2 cups snap peas trimmed & halved
- Zest of 1 lemon
Directions
- Dry off the shrimp and season generously with salt. Spend this marinating time to prep the ingredients per the ingredient list.
- Heat oil in a large pan over medium-high heat. Sear shrimp for 1–2 minutes per side until fully cooked, pink and lightly golden. Remove and set aside.
- Adjust the heat to medium/medium low. In the same pan, add the butter. Add 3/4 of the chopped scallions and cook until fragrant. Stir in chili crisp, coconut aminos, and lemon juice. Cook for 1-2 minutes, until slightly thickened.
- In the meantime. cook udon according to package instructions, drain, and add to the pan. Toss in snap peas and stir everything together for 1–2 minutes. Taste to ensure you like the sauce. When you transfer the udon, some extra water could get in it, so that's why it's important to taste now! If you think the sauce needs any tweaks, adjust to taste.
- Return shrimp to the pan and finish cooking for 2-3 minutes until everything is cooked through. Add lemon zest. Toss everything together.
- Serve hot, garnished with extra scallion greens. Enjoy!
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
If I could give 10 stars, I would! The flavors pair so well together, and it’s a busy working mom’s dream recipe because it tastes so exquisite but is ready in less than 30 mins. I modify the chili crisp to 2 tsps and it’s perfect for my spice tolerance. Don’t think I’ll ever get sick of this one!!
thank you so so much!!!