Ingredients

The following ingredients have 4 Servings
  • 1 lb shrimp (deveined, tails removed)
  • 2 zucchini (chopped)
  • 2 red bell pepper (diced)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic (minced)
  • 1/4 cup peanuts (or omit for nut free)
  • 2 scallions (diced)
  • 1/2 cup brown rice
  • 1/4 cup coconut aminos
  • 1 tsp ground ginger
  • 1/2 tbsp almond butter (or peanut butter)
  • 2 tbsp Sriracha (or to taste)
  • 1 tbsp rice wine vinegar

Instruction

  • Add the rice to a pot of boiling water according to package instructions. 
  • Bring a large skillet to medium heat. Add the olive oil, garlic, zucchini and bell pepper. Stir to combine. 
  • Cook the veggies 5 minutes or until slightly tender. While the veggies cook, stir together the ingredients for the sauce - coconut aminos, rice wine vinegar, almond butter, ginger and Sriracha.
  • Add the sauce and the shrimp to the skillet. Stir to combine. Cook 5 minutes or until the shrimp is opaque. Stir in the peanuts and scallions. 
  • Serve immediately over rice or cauliflower rice for low carb/Paleo.