FOLLOW ALONG WITH ME
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 tablespoons maple syrup
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon peanut butter
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled and devined
- 3 large zucchini, spiralized
- 1 large bell pepper, thinly sliced
- 1 cup matchstick carrots
- 1-2 tablespoons garlic, minced
- 3 green onions, chopped
- 2 cups bean sprouts
- 3 eggs, beaten
- 1/2 cup peanuts, chopped
- cilantro and lime wedges (optional for garnish)
Ingredients
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Instructions
- In a small bowl, stir together syrup, coconut aminos, rice vinegar, fish sauce, lime juice, and peanut butter. Whisk to combine and set aside.
- Heat a large wok or fry pan to high heat. Pour in 1 tablespoon of oil and stir in the shrimp. Cook shrimp 2 minutes per side or until the shrimp begins to turn pink. When done, transfer to a dish and set aside.
- Add another tablespoon of oil to pan. When hot, add in zucchini, bell pepper and carrot and saute for 1-2 minutes. Then add garlic, onions, and bean sprouts, saute for an additional minute.
- Push veggies off to the side to make room for the egg. Pour the beaten egg into the pan and let it sit for 30 seconds. Return shrimp to the pan and pour sauce over the vegetable and egg mixture, tossing to coat. Top with peanut, cilantro, and a squeeze of lime to serve.
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