1red chili pepperseeded and minced (CA fresno chili pepper)
Halfone wholered bell pepperthin sliced
Halfone wholegreen bell pepperthin sliced
1 ½tbspcoconut oil or avocado oilfor sauteing use
Other:
2-3tbspcoconut aminosuse 2 tbsp first. Taste and see if 1 more tbsp is needed
Handful of fresh basilstir in - before turning off the heat and extra for decoration
Sea salt to taste
Instructions
Heat 1 ½ tbsp of coconut oil in a large saute pan over high heat. When hot, add (in order):
a. Minced garlic and red chili pepper. Season with a small pinch of salt. Keep stirring the garlic and chili for about 10 secs.
b. Shallot and shrimp. Keep stirring and scooping until the shrimp turns slightly pink both sides.
c. Green and red bell peppers. Season with another small pinch of salt. Keep stirring and scooping the ingredients for about 1 min.
d. Zucchini noodles and 2 tbsp coconut aminos. Gently mix everything together. Sauteing for about 1 ½ mins. Taste and see if 1 more tbsp of coconut amino is needed.
Turn off the heat. Push liquid in the bottom of the pan aside and scope out the ingredients only onto a large serving plate.
Reduce the liquid in the saute pan over high heat for an additional minute or until your desired consistency. Stir-in handful of fresh basil before turning off of the heat.