DirectionsStep1Over medium high heat, heat avocado oil in a pan. Lightly season room temperature shrimp with 1⁄4 teaspoon of salt and pepper on both sides.Step2While shrimp is cooking, cook your rice per the directions on the package or get your cauliflower rice ready to eatStep3On medium high heat, lightly sear shrimp for 1-2 minutes on each side until lightly browned.Step4Remove the shrimp from the pan and set aside, keeping oil in pan.Step5Add onions and carrots to the pan. Saute for 3-5 minutes.Step6Add zucchini, mushrooms and sugar snap peas. Cook for an additional 2-3 minutes. While veggies cook, mix together sauce (coconut aminos, sesame oil, rice wine vinegar, honey, lime juice + spices)Step7Add the sauce to the pan and stir to coat veggies. Add shrimp back to pan, toss with veggies and sauce until coatedStep8Serve over cooked brown rice, cauliflower rice or with noodles. Garnish with sesame seeds or green onions if you likeIngredientsIngredients1 tablespoonAvocado Oil1 ½ poundsShrimp (peeled & deveined)½ cupOnion (diced finely)1 cupCarrots (sliced thinly)1 cupSugar Snap Peas (ends trimmed)1 cupMushrooms (sliced thinly)1 cupZucchini (sliced in matchsticks)2 tablespoonsCoconut Aminos1 tablespoonToasted Sesame Oil1 tablespoonRice Wine Vinegar1 tablespoonHoney2 tablespoonsLime Juice (juice of one lime)¼ teaspoonRed Pepper Flakes¼ teaspoonGround Ginger¼ teaspoonGarlic Powder (or 1 tablespoon fresh minced garlic)2 cupsBrown Rice (cooked)add Garnish (sesame seeds & green onion)See moreNutritionalNutritional411 Calories10 gTotal Fat429 mgCholesterol38 gCarbohydrate608 mgSodium39 gProteinFrom thecleaneatingcouple.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Skinny Garlic Shrimp Pasta
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