NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Large Shrimp, peeled and deveined

2 medium Zucchini, spiralized

3/4 cup Red Bell Pepper, sliced

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Toasted Sesame Oil

1 tablespoon Coconut Aminos

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

1 medium Green Onion, sliced

PREPARATION

• 1

  Spiralize the zucchini into noodles and pat them dry with a paper towel to remove excess moisture for a better sear.

• 2

  Heat one teaspoon of olive oil in a large skillet over medium-high heat and sauté the red bell peppers until they are tender and slightly charred.

• 3

  Remove the peppers from the skillet and set aside.

• 4

  Add the remaining olive oil to the same skillet and arrange the shrimp in a single layer.

• 5

  Sear the shrimp for approximately 2 minutes per side until they are pink, opaque, and fully cooked.

• 6

  Remove the shrimp from the pan and lower the heat to medium.

• 7

  Add the minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds until the aroma is released.

• 8

  Add the zucchini noodles and coconut aminos to the skillet, tossing frequently for 1 to 2 minutes until the noodles are just tender.

• 9

  Return the shrimp and roasted peppers to the pan, tossing everything together to combine.

• 10

  Drizzle the dish with toasted sesame oil and garnish with fresh green onions before serving immediately.