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One skillet and 10 minutes is all you need to make the most delicious shrimp & veggie pasta you’ve ever had. Just in time for the spring to be beach body ready.
Ingredients for 2 servings:
- 3/4 lb raw shrimp (peeled and deveined)
- 2 large zucchinis
- 4 medium colorful carrots
- Sauce (season to taste with all of the ingredients except using extra oil):
- 3 tablespoons coconut aminos (substitutes: Bragg Liquid Aminos or low sodium soy sauce)
- 1 tablespoon apple cider vinegar
- juice from 1/2 orange
- 1 tablespoon sesame oil
- First, cut the ends off the zucchini and carrots.
- Next you’ll need a Julienne peeler or a mandolin to slice the zucchini and carrots to make the veggie pasta.
- Chop up some garlic and red onion which we will use to sautee our shrimp.
- First, add 3 tablespoons of coconut aminos. Then, 1 tablespoon of apple cider vinegar. To give it a citrus flavor, squeeze the juice from half an orange.
- Lastly, add 1 tablespoon of sesame oil. Feel free to add more of any of these ingredients if you want a little extra flavor, except for the oil!
- Set a nonstick skillet a medium high heat and spray with coconut oil.
- Toss in garlic and red onion. Cook the onions until they are brown and translucent.
- Add the shrimp to the skillet and stir quickly with a wooden spoon to make sure that all of the shrimp absorbs the flavor of the garlic and onions.
- Once the shrimp is about 80% finished, look for just a little bit of pink color, then add the raw veggie pasta. Stir the pasta frequently to make sure that all of the pasta is getting heat from the skillet so they can soften.
- Once the pasta has softened, then evenly pour the sauce throughout the skillet. You want to make sure that the pasta and shrimp absorb the awesome, light fresh flavor.
- Cook for about another 3 to 4 minutes and garnish with sesame seeds.
Approximate macros for 1 of 2 servings:
287 calories, 38g protein, 16g carbs, 9g fat, 5g fiber, 10g sugar