This Low-Carb Steak & Shrimp Noodle Bowl is a healthy, protein-packed surf and turf dinner loaded with tender steak, juicy shrimp, colorful vegetables, and low-carb noodles. Finished with a crisp Purple Cabbage Slaw and a creamy Avocado Garlic Sauce, this easy 30-minute recipe delivers bold flavors and satisfying texture while keeping carbs in check.
Save this recipe for your next quick and healthy dinner! πΎπ
β±οΈ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Approx. 550 Calories per serving
π Ingredients
The Surf & Turf
- 150g beef sirloin, thinly sliced
- 200g large shrimp, peeled and deveined
- 1 tbsp olive oil
The Low-Carb Noodles & Vegetables
- 150g low-carb noodles (or your favorite low-carb noodle alternative)
- 1 cup broccoli florets
- 1 zucchini, sliced into half-moons
- 2 carrots, julienned
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- Salt and black pepper, to taste
The Crunchy Purple Slaw
- 2 cups shredded purple cabbage
- 1 tbsp fresh lime juice
The Creamy Avocado Garlic Sauce
- 1 ripe avocado
- 1/4 cup sour cream or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 garlic clove, minced
π©βπ³ How to Make It
1. Cook the Low-Carb Noodles
Prepare the low-carb noodles according to the package directions until just tender. Drain well and set aside.
2. Sear the Steak & Shrimp
Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced sirloin, onion, and minced garlic, cooking for 3β4 minutes until the steak develops a rich golden-brown sear.
Add the shrimp and cook for 1β2 minutes per side, just until pink, opaque, and perfectly tender.
3. Stir-Fry the Vegetables
Add the broccoli, zucchini, and julienned carrots to the skillet. Stir-fry for 3β4 minutes until the vegetables are crisp-tender and vibrant.
4. Toss Everything Together
Add the cooked noodles and soy sauce to the skillet. Toss until the noodles, steak, shrimp, and vegetables are evenly coated. Season with salt and freshly ground black pepper to taste.
5. Make the Slaw & Avocado Sauce
In a small bowl, toss the shredded purple cabbage with the lime juice until lightly coated.
In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), garlic, and lime juice. Blend until smooth, creamy, and velvety.
6. Assemble and Serve
Place a generous layer of crunchy purple cabbage slaw into each serving bowl. Top with the hot steak, shrimp, vegetables, and noodles. Finish with a generous drizzle of the creamy avocado garlic sauce and serve immediately.
π₯ Nutrition & Timing
Prep Time: 15 min β’ Cook Time: 15 min β’ Total Time: 30 min β’ Servings: 2
Approx. 550 Calories | 42g Protein per serving
