Ingredients
The following ingredients have 4 Servings
- 1 ½ c spaghetti squash (about half a medium squash)
- 2 tbs olive oil (divided)
- 16 oz frozen shrimp (I used jumbo, yum)
- 4 tbs Coconut Aminos
- 2 tbs Coconut Sugar
- 2 tbs Fish Sauce
- ½ lime (freshly squeezed juice)
- ½ tsp red chili flakes
- 5-6 cloves garlic (minced (used my garlic press))
- 3 thai bird's eye chillies (minced)
- 1 medium onion (sliced)
- 2 fat carrots (sliced)
- 2 small green pepper (or 1 large, sliced)
- 1 cup Thai basil or Thai Holy Basil (I had access to Thai basil and it was wonderful)
- salt and pepper to taste
Instruction
- In a bowl, combine coconut sugar, coconut aminos, fish sauce, lime juice, and red pepper flakes. Let the flavors marry while you chop your veggies.
- Heat 1 tbs oil in a skillet or wok over medium heat and add shrimp, salt and pepper. When done, set shrimp aside.
- Add another tbs oil in pan and add garlic and chilies. Stir-fry for a few minutes.
- Add carrots to pan and cover - cook until they turn just slightly softer.
- Add green pepper, onion, thai basil and marinade. Stir-fry for a couple minutes and then add spaghetti squash strands and shrimp. Toss everything together and serve.
