1 teaspoon olive oil
12 oz large shrimp, peeled and deveined
2 cups white mushrooms, sliced
1 red bell pepper, seeded and diced
1 small onion, diced
1 carrot, grated
2 Tablespoons fresh cilantro, minced
For the Sauce
In a medium sized bowl, whisk ingredients until fully combined.
For the Noodles
Spiralize the zucchini to create long, thin ‘noodles’. Toss in sesame oil, salt and pepper.
For the Shrimp, Veggies and ‘Noodles’
Place a large skillet over medium-high heat. Once hot, add 1 teaspoon of olive oil, 2 Tablespoons of the coconut amino sauce and the shrimp. Cook for 3-4 minutes, until pink. Transfer the shrimp to a plate and set aside.
Add the mushrooms, bell peppers, onion and carrot to the skillet and cook until tender, about 5-7 minutes, stirring occasionally.
Add the ‘noodles’ and remaining coconut amino sauce back into the skillet and stir. Sauté for 2-3 minutes to lightly cook the ‘noodles’. Then, add the shrimp and stir until fully combined.
Remove from heat, garnish with cilantro and serve immediately.