Quick and Easy Kung Pao Shrimp

Ingredients

• 1 lb Shrimp (deveined, tails removed)
• 2 Zucchini (chopped)
• 2 Red Bell Pepper (diced)
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Garlic (minced)
• ¼ cup Peanuts (or omit for nut free)
• 2 Scallions (diced)
• ½ cup Brown Rice (uncooked, or rice of choice)
• ¼ cup Coconut Aminos (or low sodium soy sauce)
• 1 teaspoon Ground Ginger
• ½ tablespoon Almond Butter (or peanut butter)
• 2 tablespoons Sriracha (or to taste)
• 1 tablespoon Rice Wine Vinegar

1. 1Add the rice to a pot of boiling water according to package instructions.
2. 2Bring a large skillet to medium heat. Add the olive oil, garlic, zucchini, and bell pepper. Stir to combine.
3. 3Cook the veggies for 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.
4. 4Add the sauce and the shrimp to the skillet. Stir to combine. Cook for 5 minutes or until the shrimp is opaque. Stir in the peanuts and scallions. Serve immediately over rice or cauliflower rice for a low carb option.