Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter, ghee or coconut oil (divided)
  • 1 pound shrimp, deveined and peeled
  • 1 cup coconut aminos
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon red pepper flakes
  • 1 cup sliced button mushrooms
  • 12-15 asparagus spears (ends removed), cut into 1 inch pieces
  • salt and pepper, to taste
  • 1 tablespoon sesame seeds

Instruction

  • Place a large pan over medium heat. Add 2 tablespoons butter to melt. Once pan is hot, add shrimp to the pan (making sure not to overcrowd) along with a pinch of salt, and cook on both sides for just a couple minutes, until the shrimp turn pink and begin to curl up. Remove from pan and set aside.
  • In the same pan over medium heat, add coconut aminos, fish sauce and red pepper flakes. Bring to a low boil then reduce heat to thicken the sauce. This will take about 10+ minutes. By the end, the sauce should coat the back of a spoon.
  • While the sauce is simmering, place another medium-large pan over medium heat. Add mushrooms to pan, making sure not to overcrowd them. Cook on both sides for about 5 minutes, until a nice brown appears.
  • Lastly, add the asparagus spears to the pan and cook for another 5 minutes.
  • Once sauce has thickened, pour it on top of the veggies and toss with shrimp and sesame seeds.