Shrimp And Vegetable Delight

Shrimp And Vegetable Delight
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Sometimes I crave Chinese for lunch and came up with a Shrimp and Vegetable Delight. I remember being at a Chinese restaurant years ago and one of the menu items was named Delight at that end of the name. So I decided to create a Paleo Recipe!  It was quick and yummy.  I actually had 1/2 of a spaghetti squash left over from my  Pesto Pasta with Chicken Sausage and Artichokes  which we made the other day for lunch!  We are busy here at Cindy’s Table creating and testing new recipes… For this recipe and other entertaining tips from CIndy's Table, click here and sign up for my newsletter.
Servings
4
servings
Ingredients
  • 1/2 of a large spaghetti squash, cut in half lengthwise
  • 1/2 cup baby peas
  • 1 tablespoon coconut aminos
  • 1 carrot, shredded
  • 1 cup broccoli, cut into florets
  • 1/2 pound fresh shrimp
  • 1 bag baby spinach
  • 1 teaspoon sea salt
  • 1 1/2 tablespoon siracha
  • 2 tablespoon almond butter
  • 1 lime, juiced
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoon local honey
  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 2 teaspoon sesame oil
  • 1 fresh grated ginger
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoon coconut oil
Directions
  1. Directions
  2. Preheat oven to 375 degrees. Cut spaghetti squash in half; brush with oil or butter and place cut side down on a foil lined baking sheet. Bake for 40 minutes until spaghetti squash gives when you poke the outside skin with a fork. Remove the seeds with a spoon and use a fork to remove the spaghetti threrads and place in a large bowl. In a large sauté pan over medium heat add 1 tablespoons sriracha and 1 tablespoon coconut aminos and add in broccoli and sauté for 5 minutes. Then add in shrimp and let cook for 3 minutes. Add in remaining ingredients combining together with a wooden spoon for another 3 minutes then remove from heat. Toss shrimp and vegetables in with spaghetti squash and toss together. Then pour sauce and combine with a tong. Serve and Enjoy!
  3. Directions
  4. In a small bowl whisk sauce ingredients together. Pour over vegetables and shrimp.
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