Shrimp Chow Mein

serves 4-6

What You Need
For The Shrimp
1 LB shrimp, peeled and deveined
1 TBS olive oil
2 garlic cloves
Salt and pepper, to taste

For The Chow Mein

1 large spaghetti squash, cooked and shredded
1/2 cup coconut aminos
4 garlic cloves, minced
1 TBS fresh ginger
1/2 TSP pepper
2 TBS olive oil
1 sweet onion, diced
3 celery stalks, sliced
1 cup frozen carrots and peas

For The Bok Choy

1 bunch of bok choy
2 TBS olive oil
Salt and pepper, to taste

Cilantro, chopped
Sesame Seeds

For The Shrimp
1. Heat olive oil in a medium pan. Once warm, add in the shrimp and season with garlic, salt and pepper.
2. Cook until no longer pink. Keep warm.

For The Chow Mein

1. Whisk together the coconut aminos, garlic, ginger and pepper. Set aside.
2. Heat olive oil in a medium pan. Once warm, add in the onion, celery and carrot and pea mix. Cook for 5 minutes or until onion is translucent.
3. Stir in spaghetti squash and mix everything together. Pour sauce over everything and then give another good stir, so that everything is combined. Keep warm.

For The Bok Choy

1. Heat olive oil in a medium pan. Add in the bok choy and season with salt and pepper. Cook for 3-5 minutes or until wilted and leaves are bright green. Keep warm.

1. Put spaghetti squash on saving plate. Top with shrimp and bok choy.
2. Top everything with cilantro and sesame seeds. Enjoy!

| adapted from Little Bits Of |

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